Sensational Single Skillet Chicken Dinner
1 tbsp vegetable oil
4 chicken pieces, skins removed
1 medium sized onion, coarsely chopped
1 - 28 oz. can tomatoes
1 - 7 1/2 oz. can tomato sauce
4 carrots, cut into 1/4 inch slices
3 medium sized unpeeled potatoes, cut into 1/2 inch cubes
2 tsp thyme leaves
3/4 tsp poultry seasoning
1/2 tsp garlic powder
1/2 tsp salt
2 cups frozen corn
Heat oil in a large skillet over medium-high heat. Brown chicken & onion, drain fat. Stir in canned tomatoes, breaking them apart. Add tomato sauce, carrots, potatoes, thyme, poultry seasoning, garlic powder and salt. Bring to a boil. Cover & simmer over low heat for about 35 to 40 min. or until vegetables are tender, stirring occasionally. Stir in corn, cover and cook for 5 more minutes.
Jennifer twist: Well, I used crushed tomatoes which, not surprisingly, is pretty much like tomato sauce so this turned out a bit too saucy for me. BUT I'm sure it would be great with either diced or whole canned tomatoes. I also used peas, not corn, because I was out of corn and purple onion, since I needed to use it up. I didn't have poultry seasoning either so I tossed in some sage instead. I had an unmarked bag of bulk spice that was for sure NOT rosemary, so I thought chances are it's thyme - but I really wasn't sure. Despite all the oddities it was still yummy so I will make this again. I think next time though I'll try it with butter chicken sauce, instead of tomato sauce for a little flare and perhaps get actual thyme & poultry seasoning.
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