Easy One-Pan Chicken & Potatoes - Simple Skillet Dinner

Chicken Skillet Supper

YIELD Makes 4 to 6 servings

INGREDIENTS

1 teaspoon salt 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 2 tablespoons water 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 teaspoon sugar 1 package (10 ounces) frozen French-cut green beans or mixed vegetables

PREPARATION:

1. 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.
2. 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.

This recipe appears in: Chicken