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Hungarian Chicken Stew
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1 broiler-fryer chicken, cut in serving pieces
1/2 cauliflower, separated into flowerets
2 potatoes (medium), pared and cubed
2 carrots, pared and sliced
1/2 eggplant, unpared, cubed
1 red or green pepper, sliced into strips
2 onions (medium), sliced
2 celery ribs, cut into 1 inch diagonal slices
1 1/2 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can tomatoes
2 cloves garlic, minced
1-1/2 cups chicken broth or bouillon
1 tbl. dried dill weed
Place chicken and vegetables in a 4 quart casserole. Sprinkle with salt and pepper. Add tomatoes and tomato liquid. Add garlic to chicken broth and pour over ingredients in casserole. Sprinkle with dill. Cover tightly and bake in 350 degree oven 2 hours, stirring after 1 hour. May also be cooked in slow cooker/Crock Pot, layering vegetables and chicken, on low for approximately 9-10 hours. Serves 4.
from Betty Copeland
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