Quick Chicken And Vegetable Stew - cooking recipe

Ingredients

4 medium chicken legs
1 Tbsp. oil
1 (16 oz.) bag carrots, cut into 1/2-inch pieces
1 (15 oz.) can tomato sauce
1 1/2 c. water
2 Tbsp. salt
1/4 tsp. oregano leaves
1/8 tsp. pepper
1 (9 oz.) pkg. frozen cut broccoli
1 tsp. sugar

Preparation

About 40 minutes before serving, cut each chicken leg at joint.
In a 5-quart Dutch oven over medium-high heat, in hot oil, cook chicken a few at a time until well browned on all sides. Remove chicken to plate as they brown.
Discard all but 1 tablespoon drippings.
Cook carrots until lightly browned, stirring occasionally.
Return chicken; add tomato sauce, water, sugar, salt, oregano and pepper.
Over high heat bring to boil. Reduce heat to low; cover and simmer 15 minutes.
Add broccoli; over high heat, heat to boiling, separating broccoli with a fork. Reduce heat; cover and simmer 10 minutes longer.
Skim fat and serve.