I love chicken thighs and so does my family. So this recipe has been a winner for a long time. I told my girls that I’ve been making this recipe since the turn of the century! That sounds like it was so long ago.
The recipe came from a Bon Appetit back in January 2002. That was before we had kids and took magazines like Bon Appetit 🙂
Skillet Chicken and Vegetables
This takes about 45 minutes from start to finish.
- 4-6 Chicken thighs w/ skin and bone (I do 6 to feed my crew)
Sprinkle chicken on all sides with:
Heat in a heavy, large skillet over medium-high heat
- 2 Tablespoons vegetable oil
Add chicken and saute until brown (about 3 minutes per side)
Transfer the chicken to a plate
Add to the skillet and stir for 2 minutes:
- 3/4 lb red-skinned potatoes cut into inch-sized chunks
- 1 1/2 onions- cut into quarters
- 3 large carrots, peeled and cut into 1″ pieces
Sprinkle the vegetables with
- 1 Tablespoon all-purpose flour
Stir to coat the vegetables
Gradually stir in:
- 1 cup chicken broth
- 1/2 cup dry white wine
Bring to a boil, stirring frequently
Return the chicken and any juices to the skillet and bring to a boil
Reduce heat to medium-low.
Cover and simmer until chicken is cooked through (about 30 minutes)
Season with salt and pepper. Sprinkle with a little parsley for color.
I think this would be good with mashed potatoes for all the wonderful broth….but I usually forget until I’m almost done making it. Even though it has potatoes in it….I think I will do mashed also next time.
Serve with a big salad and some nice bread. Enjoy!