Name: Skillet Chicken and Vegetables
Yield: Makes 4 servings
Ingredients: 4 chicken thighs with skin and bone; 1 tablespoon paprika; 2 tablespoons vegetable oil; 3/4 pound small red-skinned potatoes, halved; 8 boiling onions, peeled; 2 large carrots, peeled, cut into 1-inch pieces; 1 tablespoon all purpose flour; 1 cup canned low-salt chicken broth; 1/2 cup dry white wine; Chopped fresh parsley

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Skillet Chicken and VegetablesSusan Gentry McWhinney

"My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch," writes Joyce Litz of Albuquerque, New Mexico. "At the time she didn't know how to cook, and learning wasn't easy — the place didn't even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry."

Recipe notes

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