Yield: 4 servings
|1 \N||3-lb chicken|
|¾ pounds||Small yellow squash|
|1 tablespoon||Olive oil|
|1 tablespoon||Butter or margarine|
|2 mediums||Onions, each cut into 8 wedges|
|1 \N||Clove garlic, finely chopped|
|1 can||(10 3/4-oz) condensed chicken broth, undiluted|
|½ pounds||Large flat green beans (scarlet runner or other pole beans)|
|\N \N||Salt and ground black pepper|
|2 tablespoons||All-purpose flour|
|2 teaspoons||Worcestershire sauce|
1. Remove neck and giblets from chicken. Rinse chicken, the neck, and giblets. Pat dry on paper towels. Cut chicken into serving-size pieces. Cut yellow squash lengthwise in half then cut each crosswise in half.
2. In 5-quart Dutch oven, heat oil and butter over medium-high heat.
Add squash and cook until lightly browned on both sides. Transfer squash to a large bowl.
3. Add chicken, the neck, and giblets, one half at a time, to Dutch oven; brown pieces well on all sides. Remove pieces as they brown to the bowl with squash. Add onions to Dutch oven and cook until well browned and remove half of them to bowl with squash. Add garlic and cook a few seconds. Add chicken broth and ½ C water; heat to boiling.
4. Return chicken with any drippings in bowl to Dutch oven. Cover and cook over low heat 15 minutes. Meanwhile, cut beans diagonally into 2-inch lengths. Move chicken to one side of Dutch oven and add beans and browned squash to the broth. Increase the heat to high, cover, and heat to boiling. Cook chicken and vegetables 15 minutes longer or until ten- der. Season chicken and vegetables with salt and pepper to taste.
5. Transfer chicken and vegetables to a serving platter, leaving the broth in the Dutch oven, In a cup, combine flour with ½ C water and Worcestershire sauce. Stir flour mixture into the broth in the Dutch oven. Increase the heat to high and heat broth to boiling, stirring constantly, until thickened. Serve sauce with chicken and vegetables.
Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>