Skillet Chicken and Winter Vegetables

Submitted by ratwoman

"I adapted this recipe from a Pillsbury Homestyle Meals booklet. I like it because using the thighs, it is the closest thing to pot roast I have had since I had to stop eating whole beef. It originally called for stewed tomatoes but I like that the diced is more evenly distributed in the mix. It serves two in my family and is easily increased."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 2

ingredients

• 3 tablespoons flour
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 tablespoons oil
• 4 skinless chicken thighs
• 3 red potatoes, quartered
• 1 cup baby carrots
• 1 onion, medium,sliced
• 1 can Italian-style diced tomatoes

directions

1. Mix flour and seasonings in a plastic bag.
2. Rinse chicken and shake in bag to coat with flour mixture.
3. Heat skillet over medium to medium-high heat until hot.
4. Add oil and heat.
5. Cook chicken 6 to 10 minutes or until browned on all sides.
6. Add all remaining ingredients; stir gently to mix.
7. Cook 2 minutes.
8. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, stirring occasionally, or until chicken is fork-tender, its juices run clean, and vegetables are tender.

Reviews

[Paris D]

Very bland. We even added a bunch of stuff in anticipation of it being bland and it was still pretty bland. We used a can of diced tomatoes with jalapeno peppers, added minced garlic, mushrooms and kale, added 4 additional red potatoes to make more servings (for leftovers), cayenne pepper, Italian seasoning. Still... not as flavorful as I had hoped. I suspect that people who don't like highly-flavored food might like this.