Chicken & Veggie Skillet


2 T. butter
1 T. bacon grease
6-8 chicken thighs
1/2 C. chicken broth
1 head broccoli, florets removed
2 carrots, peeled and thickly sliced
1 white onion, peeled and quartered
1 large yellow squash, quartered and thickly sliced
salt and pepper


In a large cast iron skillet or oven proof skillet heat the butter and bacon grease over medium high heat. Season the chicken on both sides with salt and pepper and place skin side down in the skillet. Fry for about 3-4 minutes per side to slightly brown. Remove the chicken to a plate and drain off all but 2 T. of the liquid from the skillet. To that add the chicken broth and scrape up all the bits in the bottom of the skillet. Add all the veggies, tossing and seasoning with a little more salt and pepper to taste. Place the chicken on top of the veggies, skin side up. Have your oven preheated to 425 degrees and place the skillet in the oven to cook for 35-40 minutes, until a meat thermometer reads 165 degrees.


Recipe From Janet's Appalachian Kitchen 

Chicken & Veggie Skillet Chicken & Veggie Skillet Reviewed by cooking on May 16, 2022 Rating: 5
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