I don’t cook a whole chicken very often… I’m not sure why as it is such an efficient and cost effective way to feed a family…. But when I found an organic, pasture raised chicken at my health food store last week, I was inspired to come up with a simple, healthy way to prepare it. And I was thrilled when my 7 year old who was practically licking her plate, asked “Mommy, pleeeaaase put this in my lunchbox tomorrow!”
I hope you’ll enjoy this simple dish as much as she did.
- 1 whole chicken - organic and pasture raised is what I use
- 1 large onion - coarsely sliced
- 5-6 cloves garlic - crushed
- 16 oz tomatoes
- 8 oz mushrooms
- ½ cup to 1 cup organic chicken broth
- 2 tablespoons dried "herbes the Provence" or fresh oregano, thyme, rosemary and basil
- Heat a large Dutch oven on high heat.
- Clean chicken and pat dry.
- Place chicken in hot Dutch oven and brown on all sides.
- Cut tomatoes into chunks. Slice mushrooms.
- Add onion, garlic, tomatoes and mushrooms and sauté for 1 or 2 minutes.
- Reduce heat, add chicken broth and herbs/ Cover and simmer until chicken is fully cooked. You may want to turn chicken once or twice during cooking and stir veggies so they don't stick.
If you are using fresh herbs, use a generous amount, crushed or coarsely chopped. "Herbes the Provence" are a mixture of thyme, oregano, rosemary and basil.
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