2 tbsp. veg. oil
2 1/2 lb. chicken, cut up
Salt and pepper, to taste
16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed
1 med. red onion, sliced, or 16 pearl onions, peeled
1 green bell pepper, sliced
1 red bell pepper, sliced
16 sm. mushrooms, sliced
3/4 c. Lea and Perrins White Wine Worcestershire Sauce
1/4 c. yogurt or light cream
Heat oil in a large skillet, season chicken and brown pieces over moderately high heat
until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain
excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more,
basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream
and warm through. Serves 4.
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