This was the recipe I made last night at our little get-together. . .everyone's main quandry with this was "do I really have to touch and cut up raw chicken?"!!!!. . . .yes.
This can’t get any easier! It was adopted from a recipe I found many years ago in a book called “The Absolute Beginners Cookbook”! I just tweaked it a little.
2 med onions, chopped
2 med potatoes, quartered
3 med carrots, sliced
1 T butter
2 T olive oil
1 pkg boneless chicken cubed
2 cloves fresh garlic, minced
2 t oregano
Juice of 2 lemons
S&P
1 cup chicken stock
Chop the onions, quarter the potatoes & slice the carrots. Mince the garlic & juice the lemon. Cube the chicken.
In a large skillet, heat the butter & olive oil on medium. Add and sweat the onions & garlic (about 5 min) & move to the side. Add the chicken, season with s&p & oregano and brown on one side. Stir in with onions & season again. Cook until pink is gone from the chicken. Deglaze the pan with lemon juice. Add 1 to 1 1/2 cup chicken stock. Add vegetables. Cover and simmer until vegetables are tender. Serve over rice or with noodles or with some good crusty bread!
1 comment:
I can vouch for this recipe--Well, I haven't actually prepared it yet, but I've tasted it and enjoyed every bite. Thanks for sharing. I love the blog!
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