Ingredients
2 Chicken Thighs
1 Sweet or Spanish Onion
3 Carrots
2 tablespoons Olive Oil
3 Medium Potatoes
2 teaspoons Seasoning Salt, Herb Blend, or Your Favorite Spices
1/2 cup Dry White Wine
Preparation
Step 1: Add 1 Tbsp. oil to medium skillet, and heat over medium-high heat. Season the chicken thighs, and add to the skillet, cooking 5 minutes a side or until nice color develops on both sides. Remove.
Step 2: While the chicken cooks, slice onion, carrot, and potato into thin bite-size pieces, medallions for the carrots and potatoes, slices for the onion.
Step 3: Add remaining oil and potatoes and carrots, sautéing for 5-6 minutes. Add onion, and sauté until nice color develops, another 5 minutes.
Step 4: Before fully cooked, add the chicken thighs back to the pan, add the white wine, and cover. Cook, stirring occasionally, until the thighs register at 165 degrees.
