| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry, Dpiinc | 4 | Servings | |
INGREDIENTS
| 8 | 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip
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