2# boneless skinless chicken breasts
2T
extra virgin olive oil
2T
Balsamic vinegar
1lg.
onion
3
big ribs of celery
4
big carrots
8-10
baby Yukon gold potatoes
Cut
the chicken in large pieces and brown in the olive oil and vinegar
with a little finely chopped onion. Cut the remaining piece of onion
and all the other vegetables in big pieces. Once the chicken is
browned a little add all the vegetables, 5-6 or more cups of chicken
broth. Simmer several hours and serve with warm crusty bread. . .Lin
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