Name: Chicken Vegetable Saute
Yield: 4 servings
Ingredients: 4 chicken thighs; 4 chicken legs; 12 cup margarine; 1 garlic clove, minced; 4 medium potatoes, diced; 2 green onions, thinly sliced; 10 ounces frozen green peas; 12 whole mushrooms; 14 cup chicken broth; 2 tablespoons parsley, minced

Servings: 4 persons

4 chicken thighs
4 chicken legs
12 cup margarine
1 garlic clove, minced
4 medium potatoes, diced
2 green onions, thinly sliced
10 ounces frozen green peas
12 whole mushrooms
14 cup chicken broth
2 tablespoons parsley, minced

1
Wash and dry chicken thighs and legs.
2
Heat butter in heavy skillet with lid.
3
Add garlic and chicken pieces.
4
Saute slowly over low heat until browned and cooked almost all the way through, about 20 minute.
5
Add potatoes and green onions to the pan with the chicken.
6
Place chicken on top of potatoes.
7
Cover and cook 5 minute.
8
Add peas, muchrooms and chicken broth.
9
Turn all ingredients so that none get overly done on the bottom.
10
Cover and continue cooking another 5 min over medium to low heat.
11
Cook until potatoes and chicken are done.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken Vegetable Saute

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