2 tablespoons olive oil
1 small onion, sliced into 1/2 inch slices
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
3 tablespoons chopped fresh thyme
1 teaspoon crushed red pepper
2 teaspoons salt
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
3 tablespoons Worcestershire sauce
Heat olive oil in a large saucepan over medium heat. Saute onions, garlic, parsley, thyme, red pepper, salt, lemon juice, Worcestershire sauce and Worcestershire sauce until translucent. Pour mixture into a large stock pot, add chicken and turn to coat. Cover, and simmer over low heat for 20 minutes, turned and cooked.
Stir chicken into sauce mixture. Reduce heat to low, and simmer for 10 minutes. Stir in Worcestershire sauce, Worcestershire sauce, and lemon juice. Bring to a boil, and simmer for 10 minutes.
Add chicken and vegetables to sauce mixture. Heat through, and serve hot.
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