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Chicken-vegetable Skillet

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      Title: CHICKEN-VEGETABLE SKILLET
 Categories: Poultry, Dpiinc
      Yield: 4 Servings
 
      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
 
       Sprinkle 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
 
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