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Chicken and Vegetables

 Chicken and Vegetables
Red wine vinegar gives this comforting dish a little tang. It is a complete meal in one skillet. —Janet Briggs
2 ServingsPrep: 20 min. Cook: 35 min.


  • 6 cups water
  • 8 pearl onions
  • 2 bacon strips, diced
  • 2 bone-in skinless chicken breast halves (12 ounces each)
  • 2 tablespoons olive oil
  • 1/2 cup quartered fresh mushrooms
  • 1 garlic clove, minced
  • 1 cup plus 2 tablespoons reduced-sodium chicken broth,divided
  • 2 tablespoons red wine vinegar
  • 4 small red potatoes, cut into halves
  • 1/2 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • Minced fresh parsley, optional


  • In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil
  • for 3 minutes. Drain and rinse in cold water; peel and set aside.
  • In a large skillet, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels to drain. Discard drippings.
  • In same skillet, brown chicken on all sides in oil. Remove and set
  • aside.
  • Add mushrooms and garlic; saute until vegetables are tender. Add 1

2 of 2

Chicken and Vegetables (continued)

Directions (continued)

  • cup broth, vinegar, potatoes, salt if desired, pepper and reserved
  • onions. Return chicken to skillet.
  • Bring to a boil. Reduce heat; cover and simmer 35 minutes or until
  • vegetables are tender and chicken juices run clear.
  • Remove chicken and vegetables to serving bowls. To thicken sauce,
  • combine flour and remaining chicken broth until smooth. Add to
  • skillet. Bring to boil, cook and stir for 2 minutes or until
  • thickened. Pour over chicken and vegetables. Garnish with bacon and
  • parsley if desired. Yield: 2 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.