Recipe Source: Stay Young At Heart
| Prep time |
Cook time |
Yields |
Serving Size |
| 20 minutes |
45 minutes |
8 servings |
1 piece of chicken and vegetables |
|
8 chicken pieces (breasts or legs)
|
|
1 C water
|
|
2 small garlic cloves, minced
|
|
1 small onion, chopped
|
|
1½ tsp salt
|
|
½ tsp ground black pepper
|
|
3 medium tomatoes, chopped
|
|
1 tsp chopped parsley
|
|
¼ C finely chopped celery
|
|
2 medium potatoes, peeled and chopped
|
|
2 small carrots, chopped
|
|
2 bay leaves
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|
|
|
Directions
-
|
1
|
Remove the skin and any extra fat from the chicken. In a large skillet, combine the chicken, water, garlic, onion, salt, black pepper, tomatoes, and parsley. Tightly cover and cook over low heat for 25 minutes.
|
-
|
2
|
Add celery, potatoes, carrots, and bay leaves, and continue to cook for 15 more minutes or until chicken and vegetables are tender. Remove bay leaves before serving.
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