Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Monday, May 25, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Grace Network
  • 21â�„2 lbs. chicken pieces, skinned
  • non-stick cooking spray
  • 1â�„4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 medium potatoes
  • 2 cups cubed, peeled pumpkin
  • 2â�„3 cup dry white wine or chicken broth
  • 1 tsp. dried rosemary, crushed
  • 1â�„4 tsp. salt
  • 1â�„4 tsp. pepper
  • 2 medium zucchini or winter squash
  • lemon wedges (optional)
Rinse chicken; pat dry. Spray skillet with cooking spray and place over medium heat. Cook chicken for 10-15 minutes, turning to brown evenly. Add garlic and onion in the last 5 minutes of cooking. Peel and chop potatoes and add, along with pumpkin or squash, to chicken.
Combine wine or broth, rosemary, salt and pepper; pour over chicken mixture. Bring to a boil. Reduce heat. Cover and simmer for 25 minutes. Add zucchini. Cover and cook 5 minutes more until vegetables are done and chicken no longer is pink. Serve with lemon wedges.
(This recipe was contributed as part of a "Cook of the Week" feature.)

PHCC - Click for Website
The Spencer Group - Click for Website
Rives S. Brown Realtors - Click for Website
Joe Cobbe CPA - Click for Website
New College Institute - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website