Skillet Chicken

8 bone-in skinless chicken 8
thighs (2 lb/1 kg)
˙ tsp each salt and pepper 2 mL
2 tsp canola oil 10 mL
2 onions, sliced 2
2 cloves garlic, minced 2
˙ tsp dried thyme 2 mL
1 tbsp all-purpose flour 15 mL
1 cup apple cider or juice 250 mL
2 sweet potatoes 2
(about 1˙ lb/750 g total)
1 tbsp chopped fresh parsley 15 mL
¡Trim any fat from chicken; sprinkle
with salt and pepper. In large skillet, heat oil
over medium-high heat; brown chicken.
Remove to plate.
¡Drain any fat from pan. Add onions,
garlic and thyme; cook over medium heat,
stirring occasionally, until softened, about
5 minutes. Sprinkle with flour; cook,
stirring, for 1 minute. Add cider; bring
to boil, scraping up any brown bits from
bottom of pan. Return chicken, fleshier side
down, and any accumulated juices to
pan. Reduce heat to medium-low; cover
and simmer for 10 minutes.
¡Meanwhile, peel and cut potatoes into
1-inch (2.5 cm) cubes; add to pan. Turn
chicken over; simmer, covered, until juices
run clear when chicken is pierced and potatoes
are tender, about 30 minutes. Sprinkle
with parsley.
Makes 4 servings. PER SERVING: about 450 cal,
35 g pro, 11 g total fat (2 g sat. fat), 52 g carb,
5 g fibre, 138 mg chol, 453 mg sodium.
% RDI: 6% calcium, 24% iron, 258% vit A, 57% vit C,
17% folate.
VARIATION
Skillet Chops and Sweet Potatoes:
Use 4 bone-in pork chops (1˙ lb/750 g)
instead of the chicken; brown and set aside.
Cook potatoes for only 15 minutes. Return
chops to pan and cook for 5 minutes.