yikesadoodle!

Warm, rich and filling—like chicken soup but without the soup.

Ingredients:

• whole chicken or chicken breasts
• onion/leek, chopped
• mushrooms
• carrots
• celery
• any other vegetable you desire
• garlic, minced
• herbs of choice (bay/thyme/rosemary/etc.)
• flour
• 1-2 cups chicken broth
• pasta (or other carb of your choice)

Instructions:

1. Prior to cooking, salt chicken and leave on counter to come to room temperature for about an hour.
2. Preheat oven to 350ºF.
3. Heat pan in pan. Coat chicken pieces lightly in flour and lightly brown in pan until browned on all sides (but still mostly raw). Remove chicken to a plate.
4. In same pan, cook your onion/leek. Then, in batches, add and lightly saute all other vegetables.
5. Add garlic at the end.
6. Add chicken broth to pan, bring to a simmer. Then, turn off heat.
7. Return chicken and any juices to the pan, nestled into veggies and broth with a portion of browned skin showing. Add desired herbs.
8. Place into oven uncovered, cook for 45 minutes.
9. After finished, if desired you can cook down the sauce to be thicker.
10. Serve with pasta (or other carb of your choice).