Recipe by Cindy
"I'm the mother of four boys who are definitely carnivores! I usually like to make a lot of easy prep slow simmer meals. Like stews, sauces, pot roasts etc. These things work for me cause the prep is quick and cook time is usually a no brainer...check every now and then.....and tada...dinner!!!!"
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2 (3 pound)
whole chickens, cut into pieces
onion, peeled and sliced into rings
baking potatoes, peeled and quartered
freshly ground black pepper
2 (14.5 ounce) cans
fat-free chicken broth
1 (10 ounce) package
frozen green peas
I did not care for this.
I thought this dish was great! Easy to make & the chicken was not dry!!
The meat turned out very dry for being in broth and the peas turned out very mushy even though I followed the recipe exactly. Ok for a one timer, but wouldn't fix again.
I think this recipe has potential. I cut it in half and used three leg quarters rather than a whole chicken because that's what I had. To the broth, I added 1 celery stick cut into big chunks so I could remove it easily, salt, 2 crushed cloves garlic, 10 peppercorns, a bay leaf, some dried thyme, and the juice of one lemon. I omitted the peas and onions because I had none. At the end of cooking, I strained the broth and thickened it to use as gravy. As is, I have to give it four stars because it needed a little something extra, but with the added ingredients it's a 5. Many thanks to Cindy to providing this recipe!
This a delicious basic recipe. My family does not care for peas, so I added green beans. In this economy recipes like this go far.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 384
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