medium potatoes, peeled and cut into 1/2-inch cubes
cup dry white wine
tablespoon sweet paprika
Sprinkle chicken with salt. Heat oil in a large skillet over medium heat. Cook and stir onion, garlic and chicken, turning occasionally, until brown on all sides, 4 to 5 minutes. Stir in tomato and potatoes and cook 2 minutes longer.
Add the wine and the paprika and mix until well blended. Cover.
Reduce heat and simmer 15 minutes or until chicken is fully cooked (thermometer inserted in the thickest part of the thigh registers 180°F.).
Serving Size 355g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat23g (35%)
Saturated Fat 6g (30%)
Trans Fat 0g
Total Carbohydrate10g (3%)
Dietary Fiber 4g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Linda - FAIRFIELD, IL
6/10/2010 4:56:37 PM
MY FAMILY LOVES THIS RECIPE I AM GOING TO SERVE IT TONIGHT FOR MY FRIENDS. THANKS A LOT FOR SHARING A DIFFERENT WAY WITH CHICKEN. GOD BLESS
Christina Cossairt - Keno, OR
9/27/2007 10:49:35 PM
Wow, this is fantastic! Make sure to use the skinless, boneless though. I used chicken with both, that is all we had, the recipe was SO GOOD anyways, but it would have been faster, and had more sauce, if I didn't have to cook the chicken for almost an hour. If you do have to use regular chicken, bake it until it is almost done first, and be sure to spray your skillet with Pam or the equivalent first. My kids are so picky, they hate tomatoes, but they LOVED this recipe, they wanted more! That is amazing in my house. The wine really is a must, I was skeptical, but it gave the sauce a restaurant flavor, it is cheap and easy. I used a pint of jarred (or canned) tomatoes with basil in it. Which helps once fresh is out of season. This is a must try recipe! I am NOT a good cook, and it is gourmet flavor.