Savory herbal flavors of rosemary and thyme infuse Swanson® Stock, succulent chicken and tender vegetables in this delectable version of a classic French homey favorite.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
385 Calories
Recipe Instructions
Step 1
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Step 2
Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
Step 3
Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.
Ingredients
1 tablespoon vegetable oil
¼ teaspoon ground black pepper
2 tablespoons minced garlic
½ teaspoon dried thyme leaves, crushed
1 cup Swanson® Chicken Stock
½ teaspoon dried rosemary leaves, crushed
2 large large sweet potatoes, cut into 1/2-inch pieces
