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| 8 | Thighs, chicken, skinned, broiler/fryer type fat trimmed |
| 1 Esslöffel | Oil, vegetable |
| 3 mittel | Potatoes, red skinned, scrubbed, cut in 1/4-inch slices |
| 1 mittel | onion sliced |
| 1/2 x ca. 450 g | mushrooms quartered |
| 1 gross | Tomato coarsely chopped |
| 1/4 Tasse | Broth, chicken |
| 1/4 Tasse | Wine, white, dry |
| 1/2 Teelöffel | oregano |
| 3/4 Teelöffel | salt divided |
| 1/4 Teelöffel | pepper |
| 1 Esslöffel | parsley chopped |
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Sprinkle the chicken with a 1/4 teaspoon of salt.
In a large non-stick fry pan, heat the oil over medium-high temperature heat.
Add chicken and cook, turning, about 8 minutes or until brown on both sides. Remove chicken; set aside.
In the same pan, layer potatoes, onion, chicken, mushrooms, and tomato.
In 1-cup measure, mix together broth and wine. Pour over chicken and vegetables. Sprinkle oregano, remaining salt and pepper over all.
Heat to boiling; cover, reduce heat to medium-low and cook for about 20 minutes or until the chicken and vegetables are fork tender.
Sprinkle with fresh parsley before serving.
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