Name: Skillet Chicken and Vegetables
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 chicken thighs (with skin and bone); 1 tbsp paprika; 2 tbsp olive oil; 3/4 lb small red potatoes (halved); 8 boiling onions (peeled); 2 carrots (peeled and cut into 1-inch pieces); 1 tbsp AP flour; 1 cup chicken stock; 1/2 cup red wine

Ingredients

4 chicken thighs with skin and bone
1 tbsp paprika
2 tbsp olive oil
3/4 lb small red potatoes halved
8 boiling onions peeled
2 carrots peeled and cut into 1-inch pieces
1 tbsp AP flour
1 cup chicken stock
1/2 cup red wine

Instructions

Remove skin from chicken pieces and set aside. Sprinkle chicken with paprika, salt and pepper.
Heat oil in heavy large skillet over medium high heat. Add chicken skin and saute until brown, 3-5 minutes.
Add vegetables and stir for 2 minutes. Sprinkle vegetables with flour and stir to coat.
Gradually stir in broth and wine. Bring to a boil, stirring frequently.
Add chicken to skillet and bring to a boil. Reduce heat to medium low. Cover and simmer until chicken is cooked through, about 30-45 minutes