A hearty energizer for the farm hands — Eco-Spuds make all the difference!

For four servings you’ll need

• 1 Tbsp oil
• 4 chicken thigh fillets, cut in halves
• 1 ½ c chicken stock
• 2 medium carrots, thickly sliced
• 8 small potatoes, washed and halved
• ½ tsp ground allspice
• 2 bay leaves
• 2 medium onions, thickly sliced
• 8 baby squash, peeled, scraped and halved
• 1 tsp pepper
• 1/3 c sour cream

Preparation

• Heat oil in a large saucepan
• Quick-cook chicken over medium-high heat until well-browned
• Add stock, carrots, potatoes, allspice and bay leaves to pan, bring to boil
• Cover and simmer for 45 minutes or until chicken is tender
• Add onions and squash, continue to simmer another 15 minutes
• Remove bay leaves, stir in pepper and sour cream, heat through

Tips

• If serving with bread, buy a French or Italian loaf, cut 3/4 the way through in diagonal slices. Brush a mixture of softened butter, chopped parsley and crushed garlic on each slice. Wrap the loaf in foil and bake in 350-degree Fahrenheit oven for 10 minutes or until heated through.

Good served with

• Pasta or crusty bread.