Name: Chicken and Vegetable Bake
Yield: Yield: 8 servings.
Ingredients: 2 chickens, each cut in 8 pieces; 2 to 3 Tbsp maple syrup (optional); 1 Tbsp lemon juice; ½ cup white wine; ⅔ cup barbecue sauce; 3 large onions; 3 or 4 carrots; 5 or 6 potatoes; 2 medium zucchini, unpeeled; salt, freshly ground black pepper and garlic powder to taste; 1 tsp dried oregano

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

5 or 6 potatoes
3 large onions
3 or 4 carrots
2

Stew

Method

Slicer: Cut vegetables to fit feed tube. Slice, using medium pressure. Arrange vegetables in layers in large sprayed casserole. Sprinkle with salt, pepper, garlic powder and oregano. Arrange chicken in a single layer over vegetables. Season again.

Steel Blade: Process barbecue sauce, wine, lemon juice and maple syrup (if using) for a few seconds to blend. Pour over chicken