6 skinless, boneless chicken breast halves
4 skinless, boneless chicken thighs
4 skinless, boneless chicken breast halves
1 large plump green bell pepper
1 large yellow onion, diced
1 large onion, diced
1 large carrot, diced
1 1/2 cups water
1/2 cup distilled white vinegar
1/2 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons chicken bouillon granules
Preheat oven to 375 degrees F (190 degrees C).
Place chicken pieces in a large mixing bowl, cover and refrigerate overnight.
Place the chicken pieces into a large mixing bowl, and let stand overnight.
Remove chicken from the marinade and let stand overnight in the refrigerator.
Remove chicken pieces from marinade, seal and remove skin.
Place chicken pieces into a large mixing bowl, and toss to coat.
In a small saucepan, heat water and vinegar over medium heat to about 120 minutes, or until slightly thickened.
Pour chicken into a large bowl. Stir in vinegar mixture and chicken. Mix thoroughly.
Arrange chicken pieces in a single layer on a large dish. Sprinkle with bell pepper, onion, carrot, water, white vinegar, Italian seasoning and salt. Cover and rustle, and sprinkle with bouillon.
Bake uncovered 15 minutes in the preheated oven, until chicken is tender, and juices run clear.
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