My friend Suzy gave me this recipe which she had originally obtained from William-Sonoma.
4 Chicken thighs, boneless & skinless
Salt & Pepper
¼ Cup Olive oil
Season chicken thighs with salt and pepper; brown in olive oil on both sides and remove from pan.
Add the following to the same pan and brown until softened:
2 Potatoes, peeled & wedged
½ Large Onion, sliced and rings separated
2 Cloves Garlic, minced
2 Carrots, peeled and sliced or cut into strips
1 Yellow squash, sliced
Add:
1 Tbsp. Herbs de Provence
2 Tbsp. Italian parsley, chopped
½ Cup Chicken stock or white wine
Put chicken back with vegetables and cook on low simmer for about 45 minutes or until chicken is done. Adjust seasoning (salt and pepper) and serve.
4 Servings
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4 Chicken thighs, boneless & skinless
Salt & Pepper
¼ Cup Olive oil
Season chicken thighs with salt and pepper; brown in olive oil on both sides and remove from pan.
Add the following to the same pan and brown until softened:
2 Potatoes, peeled & wedged
½ Large Onion, sliced and rings separated
2 Cloves Garlic, minced
2 Carrots, peeled and sliced or cut into strips
1 Yellow squash, sliced
Add:
1 Tbsp. Herbs de Provence
2 Tbsp. Italian parsley, chopped
½ Cup Chicken stock or white wine
Put chicken back with vegetables and cook on low simmer for about 45 minutes or until chicken is done. Adjust seasoning (salt and pepper) and serve.
4 Servings
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