"Hunger is the best sauce in the world."--Cervantes

Herbed Chicken and Veggies Recipe

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This recipe for Herbed Chicken and Veggies, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lila Anderson
Added: Monday, May 1, 2006


1 broiler-fryer chicken (3 to 4 pounds) cut up and skin removed
2 medium tomatoes, chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup chicken broth
2 tbsp. white wine or additional chicken broth
1 bay leaf
1 1/2 tsp. salt
1 t. dried thyme
1/4 tsp. pepper
2 cups broccoli florets
Hot cooked rice

Place chicken in a slow cooker. Top with tomatoes, onions and garlic. Combine next 6 ingredients, all except broccoli and rice. Pour over chicken. Cover and cook on low for 7-8 hours. Add broccoli, cook 45-60 minutes longer or until the chicken juices run clear and the broccoli is tender. Discard bay leaf. Thicken pan juices if desired. Serve over rice.




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