Chicken Vinaigrette

1 Broiler / Fryer Chicken (3 lbs.), cut up and skin removed
1 teas. Watkins Original Grapeseed Oil
Watkins Freshly Ground Sea Salt to taste
Watkins Black Pepper to taste
1 Large Onion, chopped
1/4 teas. Watkins Liquid Garlic Spice
4 Medium Carrots, sliced
4 Medium Red Potatoes, halved
1/2 Cup Water
1 teas. Watkins Basil
1/2 teas. Watkins Chicken Soup Base
Pinch Watkins Thyme
1/2 Cup Each: Sweet Red and Yellow Pepper (1-inch pieces)
2 Green Onions, sliced
1/4 Cup Cider or Red Wine Vinegar

In a nonstick skillet, brown chicken in oil. Sprinkle with salt and pepper.  Remove and keep warm. In the drippings, sauté onion and garlic until tender. Stir in the carrots, potatoes, water and seasonings; top with chicken. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Stir in additional water if needed. Add peppers and green onions. Cover and cook until chicken juices run clear and vegetables are tender, about 5 minutes. Stir in vinegar; heat through. Yields 4 servings.

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