Chicken With Potatoes And Zucchini Recipe
Ingredients
| Fryer chicken | 3 Pound | |
| Cooking oil | 3 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Potatoes | 2 Medium, thinly sliced | |
| 2 medium zucchini, sliced 1/2 inch thick | ||
| 2 cups cubed peeled pumpkin or winter squash | ||
| Dry white wine | 3/4 Cup (16 tbs) | |
| Dried rosemary | 2 Teaspoon, crushed | |
| Salt | 1 Teaspoon | |
Directions
In large skillet brown chicken pieces in hot oil about 15 minutes, turning to brown evenly and adding onion and garlic the last 5 minutes.
Add potatoes, zucchini, and pumpkin.
Combine wine, rosemary, salt, and 1/4 teaspoon pepper; pour over chicken and vegetables.
Cover and simmer for 35 to 40 minutes or till chicken and vegetables are tender.
Drain off pan juices.
Add potatoes, zucchini, and pumpkin.
Combine wine, rosemary, salt, and 1/4 teaspoon pepper; pour over chicken and vegetables.
Cover and simmer for 35 to 40 minutes or till chicken and vegetables are tender.
Drain off pan juices.
Chef
