Chicken and Vegetable Skillet Supper

Source: One Dish Meals

Another lovely meal from my One Dish Meals Cookbook. This thing never seems to fail me.

Ingredients

• 2 Tbsp oil
• 2 lb cut-up frying chicken, skin removed
• 2 small onions, thinly sliced
• 2 tsp chicken-flavor instant bouillon (used 3 cubes of bouillon)
• 1 tsp dried tarragon leaves (omitted)
• 1 1/2 cups hot water
• 1 1lb pkg frozen broccoli florets, carrots and cauliflower
• 1/4 cup water
• 2 Tbsp cornstarch

Preparation

• Heat oil in large skillet over medium heat until hot.
• Add chicken onions; cook until chicken is browned on all sides.
• Meanwhile, in small bowl, combine bouillon, tarragon and 1 1/2 cups hot water; mix well.
• Add bouillon mixture to chicken; bring to a boil.
• Reduce heat to low; cover and simmer 15 to 20 minutes or until chicken is fork-tender and juices run clear.
• Add frozen vegetables to chicken; cook 4 to 6 minutes or until vegetables are crisp-tender.
• Meanwhile, in small bowl, combine 1/4 cup water and cornstarch; blend well.
• Add liquid to skillet; cook and stir until bubbly and thickened.

Next Time- I thought this had too much liquid, so perhaps cutting down the amount added to the bouillon to just 1 cup would be better. Otherwise this had good flavor, and I have no idea what I missed out by not having the tarragon.