2 cups sliced chicken thighs: $14.95
4 pounds bone-in chicken breasts: $11.75
8 open sandwiches: $5.75
4 slices carrot, with trimmings: Chop
1 (10 ounce) package chopped bell peppers:
1 onion, diced
1/2 teaspoon dried dill weed
1/2 teaspoon dried parsley
1 2/3 cups cold chicken broth
salt and pepper to taste
3 tablespoons butter, melted
1 cup white wine
1 tablespoon black pepper
1 pound Italian sausage cut in 1/4 inch sections
4 cubes beef bouillon
Preheat oven to 350 degrees F (175 degrees C). Place chicken thighs in a 9x13 inch baking dish. Cover all sides of chicken with foil. Bon appetit!
Place brown sugar, onion, dill weed, parsley, sliced carrots, bell peppers, onion, dill weed, parsley, carrots, and onions in a large mixing bowl. Place celery salt and pepper in a separate medium bowl.
Place meat strips on top of chicken mixture. Bring bottom of dish to overlapping, creating a double layer. Drizzle over meat mixture.
Bake until meat juices run clear, about 40 minutes. Cool before cutting meatloaf into thick slices.