family favorite is another easy one-dish meal. The flavor is really accentuated with Old
Preparation Time: 1 Hour 30 Minutes Serving Size: 6
- 1 whole chicken cut up or 6 bone-in chicken thighs
- 3 tablespoons paprika
- 1 1/2 tablespoons old bay seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 large onion, sliced 1/4 thick
- 4 Russet potatoes, peeled and quartered
- 4 cups chicken stock
- 10 ounces frozen peas
Wash and pat dry chicken. Combine paprika, old
bay seasoning and salt and pepper in a large paper bag. Add dry chicken to the
bag, close the top and shake gently to completely coat all chicken pieces.
Heat oil and butter in large skillet over medium heat and add onion slices. Sauté
until just onions start to soften but are not starting to brown, about 5
minutes. Add chicken pieces
skin side down first and cook 5 minutes on each side until chicken is browned.
Turn chicken back to skin side down and place potatoes on and around the chicken/onion mixture. Add chicken stock to
cover chicken and potatoes. Sprinkle on any
remaining spices from the bag. Cover skillet and cook 10 minutes over medium
heat. After 10 minutes, remove the lid and stir gently. Lower heat slightly and continue to simmer 30-40 minutes more. Cook until potatoes are tender and chicken has cooked through.
Stir in frozen peas and cook 10 more minutes.