Ready to add more veggies.
One of my favorite dishes is chicken with just picked garden fresh herbs. To make this dish first brown a cut up chicken in a dutch oven. Once it’s nice and crisped add one large onion and four cloves of garlic. Reduce heat and brown the onion and garlic. Add in sprigs of fresh thyme, oregano, rosemary and basil. Add salt and pepper to taste. The next step is to throw in carrots, potatoes, cauliflower and any other firm vegetables you might have. Cover and put in the oven at 275 degrees for 1 1/2 to 2 hours. Dish is done when the vegetables are fork tender and the chicken is cooked through. If you don’t want to mess with pulling the herb sprigs out one by one you can bunch the herbs and tie them with food-grade twine.
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