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  Recipe Home » Poultry » Braised Chicken With Vegetables
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  Braised Chicken With Vegetables
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 210
Ingredients:
1/3 cup Cold Medal all-purpose flour
12 tsp Salt
1/2 tsp Paprika
1/8 tsp Pepper
10 1/2 -to 3-pound cut-up broiler-fryer chicken
2 tbsp U getable oil
1/4 cup Water
2 medium Carrots, cut into l/4-inch slices (about I1 cup)
8 oz Broccoli, cut into flowerets (about 2 cups)
1/2 small Head cauliflower, cut into flowerets (about 2 cups)
1/2 tsp Onion salt l l/2 teaspoons chopped fresh or l/2 teaspoon dried rosemary leaves, crushed, dried thyme leaves or dried dill weed l/2 cup sour cream
Instructions:
Mix flour, salt, paprika and pepper. Coat chicken with flour mixture.
Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken in
oil over medium heat about 15 minutes or until brown on all sides.
Drain fat from skillet if necessary.

Add water and carrots to skillet. Heat to boiling; reduce heat. Cover
and simmer 30 minutes. Add broccoli and cauliflower. Sprinkle with
onion salt and rosemary. Add small amount of water if necessary.
Cover and simmer 10 to 20 minutes or until thickest pieces of chicken
are done and broccoli is crisp-tender.

Remove chicken and vegetables to warm platter with slotted spoon; keep
warm. Stir sour cream into skillet heat just until hot. Serve with
chicken and vegetables.

*8 ounces fresh green beans, cut into l-inch pieces (about 1 1/2
Cups), 2 small zucchini, sliced, or 1 1/2 Cups frozen green peas,
thawed, can be substituted for the broccoli. If using green beans,
add with the carrots.

Nutrition Information Per Serving

1 serving Percent of US. RDA

Calories 400 Protein 52 Protein 9 34 Vitamin A 100
Carbohydrate, g 12 Vitamin C
38 Fat, 9 24 Thiamin 12 Cholesterol, mg 105 Riboflavin 20
Sodium, mg 480 Niacin 52 Potassium, mg 540 Calcium 10 Iron 14

From the files of Al Rice, North Pole Alaska. Feb 1994
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