| 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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