Ingredients Jump to Instructions ↓

  1. 3 tablespoons all-purpose flour

  2. 1/4 teaspoon salt

  3. 1/8 teaspoon pepper

  4. 8 chicken drumsticks and/or thighs, skinned

  5. 1 tablespoon cooking oil

  6. 1 large onion, coarsely chopped

  7. 3 to 4 cloves garlic, minced

  8. 2 teaspoons dried basil, crushed, or other dried herb, crushed

  9. 1/4 to 1/2 teaspoon crushed red pepper

  10. 1-1/2 cups chicken broth or one 14-ounce can chicken broth

  11. 1 14-1/2-ounce can diced tomatoes

  12. 12 ounces fresh green beans, trimmed and cut into 1-1/2-inch pieces

  13. 3 medium carrots, cut into 1-inch pieces

  14. 4 medium potatoes (1-1/2 pounds), cut into 1-inch pieces

Instructions Jump to Ingredients ↑

  1. Combine flour, salt, and pepper in a shallow dish. Coat chicken pieces with flour mixture. Brown chicken in hot oil in a 4- or 5-quart Dutch oven, turning once. Remove chicken.

  2. Add onions and garlic to pan and cook until tender. Add basil or other dried herb and red pepper; cook and stir 1 minute more. Carefully stir in broth and undrained tomatoes. Add browned chicken, green beans, and carrots; bring to boiling. Reduce heat, cover, and simmer for 15 minutes. Stir in potatoes; cover and simmer 20 minutes more or until vegetables and chicken are tender. Makes 4 to 6 servings.


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