Chicken and Vegetables

(adapted from Six Ingredients or Less Chicken Cookbook, by Carlean Johnson, 1989)

4 chicken leg quarters

Salt and pepper

4 T oil

1 c chicken broth

1 lb frozen broccoli cuts (fresh would be better, of course)

2 medium yellow squash, sliced

1 medium onion, sliced

1 red or yellow bell pepper, diced (optional)

Cut each leg quarter into three pieces, a drumstick, a thigh, and a piece of back. Save the backs to make soup. Sprinkle chicken with salt and pepper. Heat oil in large skillet; brown chicken on both sides. Add broth and onions; cover and cook 30 to 40 minutes, until chicken is cooked through. Add broccoli, squash and bell pepper; sprinkle with salt and pepper. Cover and cook 5 to 6 minutes, or until vegetables are crisp-tender.