When I was young, I re-member Sunday dinner as the big meal of the week. It usually featured chicken and was almost a Thanksgiving style feast. I still enjoy having a family dinner on the weekend, but my onepan Sunday chicken dinner is a quick and easy way to enjoy that traditional old-fashioned flavor. I use chicken thighs because they are tender even when cooked quickly. The stewed vegetables and thick gravy make this dish feel like you've been hovering over the stove all day. It's a comforting and hearty meal that is perfect any day of the week.

Belle's One-Pan Sunday Chicken Dinner

1 ½ pounds boneless, skinless chicken thighs

Salt and pepper

1 teaspoon paprika 2 tablespoons extra

virgin olive oil 1 onion, chopped 1 pound potatoes, cut into 2 inches chunks 8 carrots, halved lengthwise and then cut into 2-inch pieces

4 stalks celery, halved lengthwise and then cut into 2-inch pieces

1 tablespoon flour 1 ½ chicken broth 1/3 cup white wine 1 teaspoon poultry seasoning

Sprinkle the chicken lightly with salt and pepper and then generously with paprika. In a heavy large frying pan over medium-high, heat the oil. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Add the onion, potatoes, and carrots. Sprinkle with salt and pepper and saute until the vegetables begin to brown, about 5 minutes.

Add the flour mix and stir to coat. Gradually mix in the broth, wine, and poultry seasoning. Bring to a boil, stirring frequently. Return the chicken to the pan and bring it to a boil. Cover the pan, reduce the heat to low, and simmer until the chicken is cooked through and the vegetables are tender, about 25 minutes. Turn the chicken occasionally while cooking.

Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of eight. She is a cookbook author and novelist. For more recipes and information, visit her website www. talesofthedinnerbelle.com.