Quick Chicken And Vegetable Stew

• 4 medium chicken legs
• 1 Tbsp. oil
• 1 (16 oz.) bag carrots, cut into 1/2-inch pieces
• 1 (15 oz.) can tomato sauce
• 1 1/2 c. water
• 2 Tbsp. salt
• 1/4 tsp. oregano leaves
• 1/8 tsp. pepper
• 1 (9 oz.) pkg. frozen cut broccoli
• 1 tsp. sugar

1. About 40 minutes before serving, cut each chicken leg at joint.
2. In a 5-quart Dutch oven over medium-high heat, in hot oil, cook chicken a few at a time until well browned on all sides. Remove chicken to plate as they brown.
3. Discard all but 1 tablespoon drippings.
4. Cook carrots until lightly browned, stirring occasionally.
5. Return chicken; add tomato sauce, water, sugar, salt, oregano and pepper.
6. Over high heat bring to boil. Reduce heat to low; cover and simmer 15 minutes.
7. Add broccoli; over high heat, heat to boiling, separating broccoli with a fork. Reduce heat; cover and simmer 10 minutes longer.
8. Skim fat and serve.

chicken legs, oil, carrots, tomato sauce, water, salt, oregano leaves, pepper, broccoli, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=761030 (may not work)