Chicken and Potato Skillet Dinner

READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons margarine (can substitute for olive oil if you wish)
  • 1
    whole chicken, cut into pieces (I used 8 thighs this time)
  • 1
    tablespoon paprika
  • 1
    tablespoon chicken bouillon powder (I used Bisto chicken gravy powder)
  • 1
    tablespoon garlic, minced (can use 1 tsp garlic powder)
  • 14
    teaspoon pepper
  • 1
    onion, cut into thin rings
  • 1 12
    cups unsweetened apple juice
  • 4
    potatoes, cut into bite sized pieces (you can peel if you wish)
  • 4
    medium carrots, peeled and sliced
  • 1
    cup sour cream (I use fat free)
  • 2
    tablespoons flour (I used whole wheat, just for the extra goodness)
  • 2
    tablespoons fresh chives, chopped
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DIRECTIONS

  • Melt margarine over medium heat in a large skillet. Add chicken and cook for about 15 minutes until browned, turning occasionally.
  • In a small bowl, combine paprika, gravy powder, and pepper. (If using garlic powder instead of fresh, add this too.).
  • Sprinkle over chicken pieces . Add garlic and onions. Pour apple juice into skillet.
  • Cover and reduce heat to medium-low. Cook for 10 minutes.
  • Add potatoes and carrots, and continue cooking, covered for another 30-35 minutes, or until potatoes are tender.
  • In a small bowl, mix together sour cream, flour and chives. Stir into skillet, coating all the chicken and vegetables. Heat sauce until thickened, about 3-5 minutes.
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