Chicken And Potato Skillet Dinner - cooking recipe

Ingredients

2 tablespoons margarine (can substitute for olive oil if you wish)
1 whole chicken, cut into pieces (I used 8 thighs this time)
1 tablespoon paprika
1 tablespoon chicken bouillon powder (I used Bisto chicken gravy powder)
1 tablespoon garlic, minced (can use 1 tsp garlic powder)
1/4 teaspoon pepper
1 onion, cut into thin rings
1 1/2 cups unsweetened apple juice
4 potatoes, cut into bite sized pieces (you can peel if you wish)
4 medium carrots, peeled and sliced
1 cup sour cream (I use fat free)
2 tablespoons flour (I used whole wheat, just for the extra goodness)
2 tablespoons fresh chives, chopped

Preparation

Melt margarine over medium heat in a large skillet. Add chicken and cook for about 15 minutes until browned, turning occasionally.
In a small bowl, combine paprika, gravy powder, and pepper. (If using garlic powder instead of fresh, add this too.).
Sprinkle over chicken pieces . Add garlic and onions. Pour apple juice into skillet.
Cover and reduce heat to medium-low. Cook for 10 minutes.
Add potatoes and carrots, and continue cooking, covered for another 30-35 minutes, or until potatoes are tender.
In a small bowl, mix together sour cream, flour and chives. Stir into skillet, coating all the chicken and vegetables. Heat sauce until thickened, about 3-5 minutes.