| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | All newly t, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Broiler fryer chicken; cut up | |
| 1 | tb | Cooking oil |
| 1 1/2 | c | Chopped onion |
| 3 | Cloves garlic; minced | |
| 2 | cn | (15 1/2 oz. each) great northern beans, rinsed and drained |
| 1 | cn | (29 oz.) diced tomatoes; undrained |
| 3 | md | Carrots; sliced 1/4" thick |
| 1 | tb | Instant chicken bouillon |
| 1 | ts | Dried thyme |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Pepper |
INSTRUCTIONS
In a skillet, brown the chicken in oil; remove and set aside. Saute onion and garlic in drippings until tender. Stir in remaining ingredients. Spoon into a 3 quart baking dish; arrange chicken pieces on top. Cover and bake at 350 for 65-75 minutes or until chicken juices run clear. Yield 4 servings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #682 by L979@aol.com on Jul 21, 1997
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