1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 1/2 tablespoons dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 1/2 tablespoons dried minced onion
salt and pepper to taste
1/2 teaspoon dried basil
4 8 ounce puréed chicken drumettes
Heat oil in a large skillet over medium heat. Add onion and garlic; saute for 5 minutes. Stir in parsley, sage, salt, pepper, garlic salt, parsley mixture, thyme, basil, rosemary, rosemary, oregano, rosemary and basil. Cook 10 minutes, stirring frequently. Remove drumettes from liquid.
Stir chicken drumettes into the skillet. Cook 15 to 20 minutes, stirring frequently.
Slice drumettes crosswise into 4 pieces. Place drumettes in skillet with juices, and add lemon-lime soda and salt. Mix well. Heat through, about 10 minutes.
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