"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

MARTHA'S SIMMERED CHICKEN Recipe

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This recipe for MARTHA'S SIMMERED CHICKEN, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Stephens

Category:
Category:

Ingredients:  
Ingredients:  
1 4 pound whole chicken, cut into serving pieces-with skin on

cup white wine
1 bay leaf
1 onion, chopped
green pepper
2 cloves garlic, diced
1 chicken bouillon cube
salt and pepper to taste
parsley to taste
paprika to taste

Directions:
Directions:
Place the chicken in a large skillet. Add enough water to keep skillet moist while cooking for one hour. It is much better if too much water is NOT added; check every 15 minutes, and add more water if needed. We never eat the skin; it's just for flavor. You should have just enough juice left to keep the meat moist at the end of cooking.
Add all other ingredients; bring to a boil, then reduce heat to simmer for one hour and serve.

 

 

 

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