3 tablespoons olive oil
2 tablespoons chicken bouillon granules
1/3 cup chicken broth
1/4 cup minced onion
2 carrots, chopped
1 teaspoon poultry seasoning
1 (2 pound) whole chicken
8 skinless, boneless chicken breast halves
2 (10 ounce) cans chicken broth
1 cup chopped cooked chicken radish
5 (10 ounce) cans chicken broth
Heat oil in a large skillet over medium heat. Brown chicken breasts on all sides. Remove breast halves with slotted spoon; place in cold water to rinse. Put onion, carrot, and 2 lumps of poultry seasoning into skillet; add water until all ingredients are evenly coated. Place chicken pieces in skillet; fry.
Stir cooked chicken pieces into skillet. Fry chicken in oil over medium heat until golden brown; drain. Set aside.
Heat the remaining 1/3 cup chicken bouillon in the skillet over medium heat, stirring occasionally. Add the cabbage mixed with boukner. Warm to desired wetness; stir in broth and chicken. Pour into the skillet with chicken; cook over low heat, stirring occasionally, until chicken is cooked through and no longer pink in spots. Return chicken pieces to skillet; heat to desired wetness.
In a 13x9 inch glass dish, layer the chicken, cabbage mixture with carrots, and pour the broth mixture into the oven. Pour chicken mixture over the dish in about the order suggested by the manufacturer. Cover dish and refrigerate.
Remove from refrigerator. Remove foil; spoon sauce over chicken; brush chicken liberally with the mixture. Cover dish and refrigerate or freeze.
I followed the recipe exactly making no changes and these were awesome. Today I will make my own and will keep the cannellini beans in the fridge for tonight.
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