SKILLET CHICKEN and VEGETABLES
2 lb Meaty Chicken pieces, (breast halves, thighs, drumsticks)
Nonstick spray coating
1 cup Sliced fresh mushrooms
1 cup Sliced celery
1 cup Dry white wine
1/2 cup Coarsely chopped carrot
1 medium Onion, cut into small wedges
1 clove Garlic, minced
1 Bay leaf
2 tablespoons Snipped parsley
1/4 teaspoon Dried thyme, crushed
Remove skin form chicken. Rinse chicken; pat dry.
Spray a cold skillet with nonstick coating. Preheat
the skillet over medium heat. Brown chicken on all
sides in hot skillet. Drain fat from skillet.
Season chicken lightly with salt and pepper. Add
mushrooms, celery, white wine, carrot, onion, garlic,
bay leaf, and thyme to the skillet. Bring to boiling;
reduce heat. Cover and simmer for 35 to 40 minutes or
till chicken is tender and no longer pink. Discard bay
leaf. Transfer chicken and vegetables to serving
platter; keep warm.
For sauce, bring liquid in skillet to boiling. Cook
about 3 minutes or till reduced to 1/2 cup. Pour sauce
over chicken and vegetables.
Makes 6 servings.