Cooking Recipe Chicken-Vegetable Skillet

8 ea Thighs, chicken, skinned, broiler/fryer type fat trimmed

1 tb Oil, vegetable

3 md Potatoes, red skinned, scrubbed, cut in 1/4-inch slices

1 md Onion, sliced

1/2 lb Mushrooms, quartered

1 lg Tomato, coarsely chopped

1/4 c Broth, chicken

1/4 c Wine, white, dry

1/2 ts Oregano

3/4 ts Salt, divided

1/4 ts Pepper

1 tb Parsley, chopped

Spri nkle the chicken with a 1/4 teaspoon of salt.

In a large non-stick fry pan, heat the oil over medium-high

temperature heat.

Add chicken and cook, turning, about 8 minutes or until brown on
both sides. Remove chicken; set aside.

In the same pan, layer potatoes, onion, chicken, mushrooms, and
tomato.

In 1-cup measure, mix together broth and wine. Pour over chicken
and vegetables. Sprinkle oregano, remaining salt and pepper over all.

Heat to boiling; cover, reduce heat to medium-low and cook for
about 20 minutes or until the chicken and vegetables are fork tender.

Sprinkle with fresh parsley before serving.

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622