Skillet Chicken and Sweet Potatoes

Trim any fat from thighs; sprinkle with salt and pepper. In large skillet, heat oil over medium-high heat; brown thighs. Remove to plate.

Drain any fat from pan. Add onions, garlic and thyme; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Add cider; bring to boil, scraping up any brown bits from bottom of pan. Return chicken, fleshier side down, and any accumulated juices to pan. Reduce heat to medium-low; cover and simmer for 10 minutes.

Meanwhile, peel and cut potatoes into 1-inch (2.5 cm) cubes; add to pan. Turn chicken over; simmer, covered, until juices run clear when chicken is pierced and potatoes are tender, about 30 minutes. Sprinkle with parsley.

Additional information :

Variation
Skillet Chops and Sweet Potatoes: Use 4 bone-in pork chops (1-1/2 lb/750 g) instead of the chicken; brown and set aside. Cook potatoes for only 15 minutes. Return chops to pan and cook for 5 minutes.

Side Dish Savvy
Creamy Coleslaw: By using light mayonnaise and sour cream, the fat is reduced by half. Replace sour cream with plain yogurt if desired.

In small bowl, whisk together 1/4 cup (50 mL) each light mayonnaise and light sour cream; 2 tsp (10 mL) cider vinegar; 1/2 tsp (2 mL) Dijon mustard; and 1/4 tsp (1 mL) each granulated sugar, salt and pepper. Pour over 4 cups (1 L) shredded cabbage and 1 carrot, grated; toss to coat.

Makes 4 servings.

Per serving: about 90 cal, 2 g pro, 5 g total fat (1 g sat. fat), 9 g carb, 2 g fibre, 2 mg chol, 283 mg sodium. % RDI: 6% calcium, 4% iron, 58% vit A, 58% vit C, 19% folate.

Source : Canadian Living Magazine: February 2003