This hearty chicken recipe is from the 1950s. Perfect for fall, it makes one fulfilling dinner for your whole family complete with nutritious vegetables. Fill this fall season with memories and heart-warming flavors!
Serves 4–5 | Prep. time 10–15 minutes | Cooking time 45–60 minutes
3 tablespoons shortening or butter, melted
2–2½ pounds chicken, cut into bite-sized pieces Salt and pepper to taste
1 clove garlic, minced
½ cup sliced onion
1 cup chopped carrots
2 tablespoons chopped parsley
1 bay leaf
1 cup water
1 cup tomato ketchup
1 tablespoon vinegar
1 teaspoon salt
Heat the butter or shortening over medium heat in a medium saucepan or skillet.
Add the chicken, salt and pepper and brown evenly.
Remove the chicken and set aside.
Add the onion, carrots and parsley to the pan; stir-cook until softened.
Mix in the remaining ingredients and return the chicken. Stir.
Cover and simmer over low heat for about 45–60 minutes, until the chicken is tender and softened.