Skillet Chicken

Ingredience

•4 chicken thighs with skin and bone

•1 Tbsp paprika

•2 Tbsp vegetable oil

•3/4 lb small red skinned potatoes, halved

•8 boiling onions, peeled

•2 Large carrots, peeled, cut into 1 inch pieces

•1 Tbsp all purpose flour

•1 Cup canned low salt chicken broth

•1/2 Cup dry white wine

•Chopped fresh parsley

Pokyny

Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium high heat..

Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate.

Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat.

Gradually stir in broth and wine; bring to boil, stirring frequently.

Return chicken and any juices to skillet; bring to boil. Reduce heat to medium low.

Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.