3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
8 chicken drumsticks and/or thighs, skinned
1 tablespoon cooking oil
1 large onion, coarsely chopped
3 - 4 cloves garlic, minced
2 teaspoons dried basil, crushed, or other dried herb, crushed
1/4 - 1/2 teaspoon crushed red pepper
1 1/2 cups chicken broth or one 14-ounce can chicken broth
1 14 1/2 ounce can diced tomatoes
12 ounces fresh green beans, trimmed and cut into 1-1/2-inch pieces
3 medium carrots, cut into 1-inch pieces
4 medium potatoes (1-1/2 pounds), cut into 1-inch pieces
1. Combine flour, salt, and pepper in a shallow dish. Coat chicken pieces with flour mixture. Brown chicken in hot oil in a 4- or 5-quart Dutch oven, turning once. Remove chicken.
2. Add onions and garlic to pan and cook until tender. Add basil or other dried herb and red pepper; cook and stir 1 minute more. Carefully stir in broth and undrained tomatoes. Add browned chicken, green beans, and carrots; bring to boiling. Reduce heat, cover, and simmer for 15 minutes. Stir in potatoes; cover and simmer 20 minutes more or until vegetables and chicken are tender. Makes 4 to 6 servings.