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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I inherited this along with most of my mom's recipes. She loved to collect them, but rarely used them. I'm glad I made this! Even though I doubled it, my boys cleaned out the pot and wished for more! I skinned my chicken. Ingredients:
4 chicken thighs |
4 chicken legs |
1/2 cup margarine |
1 garlic clove, minced |
4 medium potatoes, diced |
2 green onions, thinly sliced |
10 ounces frozen green peas |
12 whole mushrooms |
1/4 cup chicken broth |
2 tablespoons parsley, minced |
Directions:
1. Wash and dry chicken thighs and legs.
2. Heat butter in heavy skillet with lid. Add garlic and chicken pieces. Saute slowly over low heat until browned and cooked almost all the way through, about 20 minute.
3. Add potatoes and green onions to the pan with the chicken. Place chicken on top of potatoes. Cover and cook 5 minute.
4. Add peas, muchrooms and chicken broth. Turn all ingredients so that none get overly done on the bottom.
5. Cover and continue cooking another 5 min over medium to low heat. Cook until potatoes and chicken are done.
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