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Skillet Chicken and Vegetables
- 4 chicken thighs with skin and bone
- 1 tablespoon paprika
- 2 tablespoons vegetable oil
- 3/4 pound small red-skinned potatoes, halved
- 8 boiling onions, peeled
- 2 large carrots, peeled, cut into 1-inch pieces
- 1 tablespoon all purpose flour
- 1 cup canned low-salt chicken broth
- 1/2 cup dry white wine
- Chopped fresh parsley
Directions:View on Bon Appetit
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