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One Pot Chicken, Potatoes, And Vegetables

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Submitted by: Nedene

 

This one-dish meal uses a very large skillet to cook chicken legs and/or thighs, sliced potatoes and frozen green beans or peas, in a broth of white wine or water, seasoned with garlic powder, sage and thyme.
 

Ingredients

  • 6 to 8 pieces of chicken (leg, thigh, or combination)
  • 2 cups white cooking wine or water seasoned flour (salt & black pepper)
  • 2 to 3 tbls olive oil
  • 1/2 tsp of sage
  • 1/2 tsp of thyme
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 1 tsp of oregano
  • 2 tsp of garlic powder
  • 4 large potatoes sliced (either peeled or unpeeled)
  • 2 cups frozen green beans or peas

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Method

Coat chicken with flour that you pre-seasoned. In large chicken fryer or skillet at least 2" deep and 12" wide, brown chicken on both sides. Add potatoes before chicken is fully brown and make sure the potatoes are coated well with the oil, but not deeply browned. When chicken is browned add all the seasonings and cover with the wine or water. (will taste just as good with water.) Let simmer for 30 minutes. Then add the frozen beans or peas. Let cook for additional 15 minutes or until chicken and vegetables are cooked. Some reduction of the liquid is wanted. (make sure this doesn't go too dry.)

 

Notes: I slice potatoes in thin slices about 1/4 inch thick. You can substitute sherry or red wine. You can use other vegetables of your choice!

 

Number of Servings: 4

 

Submitted by: Nedene ()

 

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