A one-dish, skillet, 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.
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