Yield
Yield: 8 servings.

How to Make It

Step 1

Cut each chicken breast half into 4 pieces; dredge in flour. Heat oil in a Dutch oven over medium heat; add chicken, and cook until lightly browned, stirring occasionally.

Step 2

Add potato and remaining ingredients to Dutch oven; add water to cover. Cover, reduce heat, and simmer 30 to 35 minutes or until vegetables are tender. Remove and discard bay leaf.

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