herbed chicken pot

I LOVE EASY AND FILLING MEALS!

Yes, I love them so much I have to scream about it.  There's nothing more wonderful for a mother and wife than to be able to stick a few ingredients in a pot, turn the stove on, and then let it simmer until dinnertime.  There's no mess, no fuss...everyone's happy.

This is one of my favorite one-pot meals just because it's so darn delicious.  You must, must try it!

Remove the chicken and add some chicken broth. 

 

Add the chicken back in and bring everything to a boil.

Dump in some potatoes (roughly chopped, no need to peel) and then plop the lid on.  Simmer for 10 minutes.

Then, add some fresh green beans and herbs.  Plop the lid on again and simmer for 1 1/2 to 2 hours.  By the time it's done, the potatoes should be tender and chicken cooked through.

Voila!  Dinner on your plate with minimal effort.  It's absolutely fabulous!

Herbed Chicken Pot

• 1/3 cup flour
• 1 t. salt
• 1/2 t. paprika
• 4 small skinless, boneless chicken breasts
• 2 T. oil
• 2 cups chicken broth
• 4 potatoes, cut into large chunks
• 1 lb. green beans, trimmed
• sage, rosemary, and thyme to taste

Mix flour, salt, and paprika together; coat chicken and set aside remaining flour mixture.  Heat oil in a deep skillet over medium heat; add chicken and brown well on each side.  Remove chicken and keep warm.  Stir reserved flour mixture into drippings; gradually stir in chicken broth.  Return chicken to skillet and bring to a boil.  Add potatoes; reduce heat, cover and simmer 10 minutes.  Add green beans; cover and simmer 10 minutes more, or until chicken and potatoes are tender.  Generously sprinkle with herbs; simmer another 1 1/2 to 2 hours.  Serves 4.