Skillet Chicken and Vegetables

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 4 servings


  • 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


  • 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

Published on February 17, 2020