Chicken Skillet Supper
Makes 4 to 6 servings
|1/4||teaspoon black pepper|
|1/4||teaspoon ground paprika|
|1/8||teaspoon garlic powder|
|1||whole chicken (about 3 pounds), cut into serving pieces|
|1||tablespoon vegetable oil|
|1||medium onion, chopped|
|1||medium potato, peeled and cut into 2X1/4-inch pieces|
|1||tablespoon slivered almonds (optional)|
|1||can (8 ounces) tomato sauce|
|1||cup chicken broth|
|1||package (10 ounces) frozen French-cut green beans or mixed vegetables|
- Mix salt, pepper, paprika and garlic powder in small bowl; rub over chicken. Heat oil in large skillet over medium heat; add chicken, skin-side down. Cover and cook 10 minutes. Add water to chicken; cover and cook 30 minutes, turning chicken every 10 minutes. Remove chicken from skillet; set aside.
- Add onion, potato and almonds, if desired, to pan juices; cook until onion is tender, about 3 minutes. Add tomato sauce, broth and sugar; cook until liquid comes to a boil. Add beans and chicken pieces; cover and cook until beans are tender, about 10 minutes. Serve hot.
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