Mama's Chicken and Potatoes

My mom had a wonderful way of welcoming me home after school, with a home-cooked meal, a cake or cookies in the oven, and show tunes on the stereo.  Tonight, it was cold outside, with another forecast of snow after midnight, and Tommy was home for dinner (rare treat). I thought this was as good a night as any to make Mama’s Chicken.


2 tbsp. vegetable or Canola oil
1 4-lb chicken, cut into pieces with bone in. 
1 lb. carrots, cut on diagonal, about 2” in length. (Halve larger ends so all carrots are about same size for even cooking.)
2 medium onions, sliced
4-6 small-medium Yukon Gold Potatoes, skins on, cut into approx. 2” x 2” pieces
3-4 cloves garlic, minced
Kosher salt and freshly ground pepper to taste
Good Hungarian paprika, to taste (about ½ tsp. all together)


1. Heat oil in large deep skillet
2. Arrange chicken pieces, skin side down

3. Sprinkle with salt, pepper and paprika
4. Brown and turn, repeat steps 1-3

5. After both sides of chicken are browned, layer carrots, onions and potatoes on top of chicken.

6. Add ½ cup hot water to edges of skillet
7. Cover; let simmer for 15 minutes.
8. After 15 minutes, stir all, making sure that liquid covers the vegetables
9. Add more water as needed.
10. Cover and let simmer for another 15-20 minutes, until chicken is cooked and all liquid is dissolved.

Serve with a salad and/or green vegetable, such as broccoli or peas. 

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