Serves 4
60 min
Skillet Chicken and Vegetables
Recipe GLPRd851a247f3ab52
Succulent bone-in chicken thighs seasoned with paprika and browned until golden, then simmered with tender potatoes, carrots, and pearl onions in a savory wine and broth sauce. A complete one-pan meal with rich, comforting flavors.
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Ingredients
4 bone-in, skin-on chicken thighs
1 tablespoon paprika
Salt and black pepper to taste
2 tablespoons vegetable oil
3/4 pound small red-skinned potatoes, halved
8 peeled pearl onions
2 large carrots, peeled and cut into 1-inch pieces
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
1/2 cup dry white wine
Fresh parsley, chopped
Directions
Season all sides of the chicken thighs generously with paprika, salt, and pepper.
Heat the vegetable oil in a large, heavy skillet over medium-high heat until shimmering.
Add the seasoned chicken thighs to the hot skillet, skin-side down, and sauté until the skin is golden brown, about 3 minutes. Flip the thighs and sauté the other side until browned, another 3 minutes. Transfer the chicken to a plate and set aside.
To the same skillet, add the halved potatoes, pearl onions, and carrot pieces. Stir and cook for 2 minutes to soften slightly.
Sprinkle the flour over the vegetables and stir well to coat evenly.
Gradually pour in the chicken broth and dry white wine, stirring frequently to prevent lumps and incorporate the flour into the liquid. Bring the mixture to a boil.
Return the browned chicken thighs and any accumulated juices to the skillet, nestling them among the vegetables. Bring back to a boil.
Reduce heat to medium-low, cover the skillet, and simmer gently for 30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F, and the vegetables are tender.
Taste the broth and adjust seasoning with additional salt and pepper as needed.
Divide the chicken, vegetables, and broth among serving bowls or plates. Garnish generously with fresh chopped parsley and serve immediately.
