Chicken With Spanish Garden Vegetables
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Broiler-fryer chicken||3 Pound, cut up|
|Olive oil/Vegetable oil||2 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, cut into 8 wedges|
|Garlic||1 Clove (5 gm), chopped|
|Dried basil leaves||1⁄2 Teaspoon|
|Cauliflower head||1⁄2 Small, separated into flowerets|
|Frozen green peas||10 Ounce (1 Package)|
|Tomatoes||2 Medium, coarsely chopped|
Mix flour, 1 teaspoon salt and the pepper; coat chicken with flour mixture.
Heat oil in Dutch oven or 12-inch skillet until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes.
Drain fat from Dutch oven.
Add water, onion, garlic and basil.
Heat to boiling; reduce heat.
Cover and simmer 25 minutes.
Add cauliflower, peas and tomatoes to chicken mixture; sprinkle with 1 teaspoon salt.
Add 2 to 3 tablespoons water if necessary.
Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 15 minutes.
Garnish with snipped parsley if desired.