Recipe - Chicken-Vegetable Skillet

8 Thighs, chicken, skinned,
broiler/fryer type
fat trimmed
1 tablespoon Oil, vegetable
3 md Potatoes, red skinned,
scrubbed, cut in
1/4inch slices
1 md Onion, cut or sliced up
One half pound Mushrooms, quartered
1 lg Tomato, coarsely chopped
One fourth cup Broth, chicken
One fourth cup Wine, white, dry
One half teaspoon Oregano
Three fourths teaspoon Salt, divided
One fourth teaspoon Pepper
1 tablespoon Parsley, chopped

Sprinkle the chicken with a One fourth teaspoon of salt.

In a large nonstick fry pan, heat the oil over mediumhigh
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 1cup 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 mediumlow 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, 199479622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip