Skillet Chicken and Vegetables

Ingredients

• 1 tablespoon all purpose flour 
• 2 large carrots peeled cut into 1-inch pieces
• 4  chicken thighs with skin and bone
• 0.5 cup cooking wine dry white
• 4 servings parsley fresh chopped
• 1 cup low-salt chicken broth canned
• 8  onions boiling peeled
• 1 tablespoon paprika 
• 0.8 pound red-skinned potatoes halved
• 2 tablespoons vegetable oil 

Equipment

• frying pan

Directions

1. Sprinkle chicken on all sides with paprika, salt, and pepper.
2. Heat oil in heavy large skillet over medium-high heat.
3. Add chicken and sauté until brown, about 3 minutes per side.
4. Transfer chicken to plate.
5. Add vegetables and stir 2 minutes.
6. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper.
7. Sprinkle with parsley.