A one-dish skillet or Dutch-oven or casserole meal.
1. Disjoint 1 frying chicken and brown in 1/2 cup olive or vegetable oil.
2. Sprinkle with salt, pepper, 2 tsp. oregano, and 1 tsp. thyme.
3. Add 1/2 cup water, 2 chicken-bouillon cubes, 4 sliced onions, and 4 quartered pared medium potatoes.
4. Simmer, covered, 45 minutes, or until chicken and vegetables are done. Serves 4.
©Al (Alex-Alexander) D. Girvan. All rights reserved.
No comments:
Post a Comment