Chickenandvegetableborscht Recipes

BRAISED AND ROASTED CHICKEN WITH VEGETABLES

Steps:

• Heat the oven to 350. Put the chicken fat in a roasting pan or Dutch oven over medium heat. Sprinkle the leg quarters with salt and pepper and add them to the pan, flesh side down. Cook, turning and rotating the pieces as necessary, until well browned on both sides, 10 to 12 minutes. Remove, then add the breast halves, skin side down. Brown them well, then flip and cook for just 1 minute or so; remove to a separate plate.
• Put the leeks, carrots, celery, mushrooms, herbs and chicken-wing meat in the same pan and cook until the vegetables are tender and beginning to brown, 10 to 15 minutes.
• Nestle the leg quarters among the vegetables, meaty side up. Add enough of the stock to come about halfway up the thighs. (The amount will depend on the breadth of your pan; add a little water if necessary.)
• Put the pan in the oven and cook, uncovered, for about 1 hour, checking occasionally and stirring the vegetables if they threaten to brown too much. When the thigh meat is tender, raise the heat to 400 and lay the breast halves on the vegetables, skin side up. Continue cooking until they are done, 20 to 30 minutes longer.
• Transfer the vegetables to a platter. You can serve one of two ways: slice the breasts and shred the leg-and-thigh meat and lay the meat on top of the vegetables; or cut the leg-thigh pieces in half, cut the breasts in half and give each person a little of each. Garnish with reserved chopped celery leaves.

CHICKEN AND VEGETABLE BORSCHT

Steps:

• Heat oil in a large pot over medium heat.
• Add garlic and onions and cook until soft, about 10 minutes.
• Add carrots, potatoes, cabbage, tomato paste. bay leaf, and 2 quarts water and stir well.
• Increase heat to medium high and bring to a boil. Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes.
• Add chicken, tomatoes and beans and half the dill. Cook 6-8 minutes. Season to taste. Serve in bowls with rest of dill for garnish.

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

EXCITING VEGETABLE BORSCHT

Steps:

• In a large frying pan, add Kraft Catalina dressing, diced beets, diced carrots, chopped onion, chopped rutabaga, cover and cook on medium-high heat until vegetables are barely tender, about 10 to 12 minutes, stirring occasionally.
• Transfer cooked vegetables to a large cooking saucepan.
• Add beef consomee', water, crushed tomatoes, cubed potatoes, caraway seed, red and green thinly sliced cabbage, chopped celery, cauliflower florets, black pepper, cover and cook until potatoes are tender, about 10 minutes; stir occasionally.
• Add soy sauce and dill weed and simmer for 3 minutes.
• Adjust seasonings to taste.
• Serve hot with dollops of sour cream or yogurt if desired.