Golden Chicken With Garden Vegetables

• 2 1/2 lb. chicken, cut up
• 1 green bell pepper, sliced
• 2 Tbsp. vegetable oil
• 1 red bell pepper, sliced
• 1/4 c. yogurt or light cream
• 16 baby carrots, peeled or 2 large carrots, peeled and cubed
• 1 medium red onion, sliced or 16 pearl onions, peeled
• 3/4 c. white wine Worcestershire sauce
• 16 small mushrooms, sliced
• salt and pepper to taste

1. Heat oil in large skillet.
2. Season chicken and brown pieces over moderately high heat, until golden on all sides, about 15 minutes.
3. Add vegetables and turn to glaze.
4. Drain excess fat. Pour Worcestershire sauce over all.
5. Cook for 15 minutes more, basting occasionally, until chicken and vegetables are tender. Stir in yogurt and cream and warm through.

chicken, green bell pepper, vegetable oil, red bell pepper, yogurt, baby carrots, red onion, white wine worcestershire sauce, mushrooms, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=486068 (may not work)