Title: Chicken-Vegetable Skillet
Categories: Poultry, Dpiinc
Yield: 4 Servings

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

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