My favorite is a 'single skillet', 'one dish' chicken recipe that was passed down by my grandmother. Over the years, I've modified it slightly to reduce saturated fat content. I now use skinless chicken and 'heart healthy' olive oil instead of butter.....
Ingredients (serves 2 to 4):
6 (skinless) chicken pieces (I like to use thighs).
1 large yellow onion cut in slices
2 medium sized potatoes peeled and cut into 1 inch pieces
2 carrots peeled and cut same
3 cloves of garlic, peeled, smashed and minced
Chopped parsley (about a tablespoon)
1/2 cup of raisins
1/2 cup chicken broth (bouillon cubes are OK too)
1/4 cup dry white wine
Extra virgin olive oil
Salt and pepper to taste
In a Cast Iron (or any other 'oven safe' skillet) set stove top heat on High and brown the chicken pieces nicely in olive oil. Set them aside on a platter. Lower heat to Medium then add a little more olive oil and the sliced onion and garlic. Toss repeatedly with a wooden spoon until onion and garlic combines with all those delicious bits of chicken residue (deglazing the pan) and they begin to soften but not burn.
Mix potatoes, carrots, raisins and chopped parsley, then add them to the skillet and toss them gently to combine with the onions/garlic. Add broth, wine, salt and pepper. When liquids begin to bubble, turn off the heat so they don't dry out.
Arrange the chicken pieces on top of potatoes/carrots etc., and cover the skillet. Place in a hot oven (375 degrees F) covered for about 15 to 20 minutes. Remove the lid after that time and bake uncovered for another 10 to 15 minutes or until vegetables are soft and meat is cooked. To serve, spoon a bit of the sauce over the chicken. Place the vegetables on the side and add a sprinkle or two of fresh parsley for garnish.
All you need is some warm crusty bread and a nice Pino Grigio to complete.