Chicken Stew with Tomatoes and Vegetables

INGREDIENTS

• 1 broiler-fryer chicken, cut in serving-size pieces
• 1/2 cauliflower, separated into flowerets
• 3 medium potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 small zucchini, unpeeled, cubed
• 1 red or green pepper, sliced into strips
• 2 onions (med.), sliced
• 2 celery ribs, cut into 1 inch diagonal slices
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (14.5 oz.) can tomatoes
• 2 cloves garlic, minced
• 1 1/2 c. chicken broth or bouillon
• 1 tbsp. dried dill

PREPARATION

1. Place chicken and vegetables in 4 quart casserole.
2. Sprinkle with salt and pepper.
3. Add tomatoes and tomato liquid.
4. Add garlic to chicken broth and pour over ingredients in casserole.
5. Sprinkle with dill.
6. Cover tightly and bake in 350° oven 2 hours, stirring after 1 hour.
7. May also be cooked in slow cooker or crock pot, layering vegetables and chicken, on LOW for about 7 to 9 hours.
8. Serves 4.