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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