CHICKEN SKILLET SUPPER

1 1/2 tsp. salt (optional)
1/2 tsp. ground black pepper
1/2 tsp. ground paprika
1/4 tsp. garlic powder
1 lb. large frying chickens, cut into serving pieces
2 tsp. vegetable oil
2 Tbsp. water
1 onion, chopped
2 potatoes, peeled and cut into French-fry style strips
1 cup chicken stock
1/2 lb. tomato sauce
1 Tbsp. slivered almonds
1 tsp. sugar
1 (10 oz.) pkg. frozen French cut green beans, or mixed vegetables
4 whole wheat dinner rolls (to serve)

Combine salt, pepper, paprika, and garlic powder; rub over chicken.

Heat oil in a heavy nonstick skillet over medium high heat. Cook chicken, skin side down 4-5 minutes, or until browned.

Add 2 tbsp water, cover pan and simmer 30 minutes, turning chicken every 10 minutes.

Transfer chicken to a platter and set aside.

Add onion and potatoes to pan, increase heat to medium high and saute 3 minutes.

Stir in chicken stock, tomato sauce, almonds, and sugar and bring to a boil, stirring frequently. Stir in beans and chicken. Cover and simmer over medium heat about 10 minutes or until beans are tender.

Serve with rolls.

Servings: 4