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Chicken Vegetable Skillet


8 chicken thighs, skinned, fat trimmed
1 tablespoon vegetable oil
3 medium red-skinned potatoes, scrubbed, cut in 1/4 inch slices
1 medium onion, sliced
1/2 point mushrooms, quartered
1 large tomato, coarsely chopped
1/4 cup chicken broth
1/4 cup dry white wine
1/2 teaspoon oregano
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon chopped parsley


Sprinkle chicken with 1/4 teaspoon salt. In large non-stick frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning, about 8 minutes or until brown on both sides. Remove chicken; set aside. In same pan, layer potatoes, onion, browned chicken, mushrooms, and tomato. In 1-cup measuring cup, 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 about 20 minutes or until chicken and vegetables are fork tender. Sprinkle with fresh parsley before serving.

Nutritional Information:

Servings: 4
Calories: 311
Protein: 25 g
Total Fat: 9.2 g
Saturated Fat: 1.8 g
Cholesterol: 114 mg
Sodium: 579 mg
Carbohydrates: 22 g

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