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Kat Sadi of San Luis Obispo, California sent the recipe for this tasty meal-in-one supper with chicken and vegetables seasoned with herbs. “The best thing about this dish is that you have only one pot to clean,” she confirms.
Nutritional Facts 1 serving (1 each) equals 357 calories, 14 g fat (4 g saturated fat), 88 mg cholesterol, 728 mg sodium, 25 g carbohydrate, 4 g fiber, 31 g protein.
Originally published as Satisfying Chicken and Veggies in Simple & Delicious March/April 2007, p46
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 30, 2013 by tayer
Lots of veggies, but I would increase the carrots and reduce the onion if I were to make it again. And the cooking time is way off. It was on low, as instructed, for 3 hours and on high for two more and the potatoes still weren't done. The carrots were a little crunchy, but that was okay.
Reviewed on Sep. 13, 2009 by freehelp
This recipe sounds great. Love the use of all the vegetables. I will probably use family size package of chicken thighs. Thanks for the recipe.
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