Autumn Harvest Chicken Recipes
AUTUMN CHICKEN WITH HARVEST VEGETABLES
It's Autumn. There's leaves all over the ground, and the garden needs to be put to bed for the winter. After a hard day outside in the crisp air, you open the door to the hearty aroma of chicken, vegetables fresh from the harvest, and fresh thyme. This dish will warm your bones, fill your tummy and make you smile inside and out. Very easy to prepare. Winning recipe in the 2008 Craze-E Crockpot Cooking Contest.
Provided by Diana 2
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
- Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
- Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
- Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
- Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
- In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
- Cook on high for approximately 20 minutes, to thicken the sauce.
- Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).
Nutrition Facts : Calories 101.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 34, Sodium 452.4, Carbohydrate 11.8, Fiber 2.3, Sugar 3.2, Protein 9.6
AUTUMN HARVEST CHICKEN
Another recipe from the Time-Life Family Favorites collection. Absolutely delicious and very figure friendly!!
Provided by anonymous
Categories Chicken Breast
Time 30m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F. Spray a 9x13-inch baking pan with cooking spray. Prepare rice as directed on the package.
- Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.
- Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.
- Place chicken in the prepared pan and arrange so pieces don't touch or overlap. Lightly spray tops of chicken breasts with oil and season with salt and pepper.
- Bake until chicken is no longer pink in the center, about 18 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 159.9, Fat 4.3, SaturatedFat 0.7, Cholesterol 68.4, Sodium 77.3, Carbohydrate 1.1, Fiber 0.5, Sugar 0.3, Protein 27.9
HARVEST CHICKEN
This chicken has become a Sunday-dinner standby around our house. Friends and family always comment on the fresh combination of asparagus, carrots, potatoes and chicken.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat., In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes. , Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender. , In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.
Nutrition Facts : Calories 362 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 479mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
ONE-PAN FALL CHICKEN DINNER RECIPE BY TASTY
Here's what you need: olive oil, garlic, fresh thyme, fresh rosemary, fresh sage, boneless, skinless chicken thighs, salt, pepper, sweet potato, brussels sprouts, red onion, bacon, salt, pepper
Provided by Alix Traeger
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
- Place the chicken thighs on top and season with salt and pepper.
- Close the bag and massage to coat the chicken evenly. Refrigerate.
- On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
- Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
- Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Enjoy!
Nutrition Facts : Calories 695 calories, Carbohydrate 47 grams, Fat 40 grams, Fiber 10 grams, Protein 43 grams, Sugar 14 grams
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