- June 1, 2016 at 11:51 pm #372427mosParticipant
Chicken Skillet Dinner
1 tbs vegetable oil
4 chicken thigh fillets
3 shallots, peeled and quartered
1 carrot, peeled and sliced thickly
2-oz white mushrooms, cleaned and thinly sliced
4 new potatoes, scrubbed and quartered
1.25 cup chicken stock
1/2 tbs roughly chopped flat parsley leaves, plus leaves for garnish
6 seedless black olives
1 tbs sour cream
Add the oil to the skillet and heat slightly over medium-high heat until hot but not smoking. Add the chicken thighs and turn the thighs constantly in the hot oil until browned all over.
Once the thighs are browned, remove and add the quartered shallots, sliced carrots, sliced mushrooms and the quartered potatoes . Stir thoroughly to make sure all the vegetables are covered with the oil.
Return the browned chicken thighs to the skillet, pour the chicken stock over ingredients. Cover the skillet with a tight-fitting lid and cook for 20 min on medium heat, the ingredients should be bubbling but not boiling fiercely.
Add the parsley and olives, cover again with the lid and cook for a further 15 min or until the potatoes are tender, when pierced with a sharp knife.
Remove the skillet from the heat, stir in the sour cream, garnish with the parsley leaves and serve. Crusty bread is good for mopping up the lovely juices. Serves 2-3
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