Ingredients1 h 20 m servings 756 cals
- Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
- Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.
Per Serving: 756 calories; 42.6 g fat; 33.4 g carbohydrates; 57.2 g protein; 204 mg cholesterol; 367 mg sodium. Full nutrition
ReviewsRead all reviews 5
I thought this dish was great! Easy to make & the chicken was not dry!!
The meat turned out very dry for being in broth and the peas turned out very mushy even though I followed the recipe exactly. Ok for a one timer, but wouldn't fix again.
I think this recipe has potential. I cut it in half and used three leg quarters rather than a whole chicken because that's what I had. To the broth, I added 1 celery stick cut into big chunks ...