One pan chicken and potatoes
This is just a really quick and easy way to fix a one pan dinner:
1. Brown several chicken thighs (I used boneless and skinless ones) in some olive oil in a large skillet.
2. When the chicken is mostly cooked through, move it over to the side and add sliced potatoes (three or four, depending on size, quartered length-wise and then sliced about an eighth inch thick).
3. Using a spatula get the potatoes well-coated with the pan oils and translucent but not cooked all the way through.
4. Add to this about 6-8 oz. of chicken broth, and, if you still have room in the skillet, add some green beans or other vegetable in one corner of the skillet.
5. Season with salt and pepper (or seasoned salt), put the lid on, and simmer for about ten minutes, more or less.
Nothing fancy here, but the potatoes are wonderful.
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--Ruth
Some say the glass half-full. Others say the glass is half-empty. To an engineer, it’s twice as big as it needs to be.
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