Golden Chicken And Autumn Vegetables Recipes

GOLDEN CHICKEN AND AUTUMN VEGETABLES

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
• Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.

GOLDEN CHICKEN AND AUTUMN VEGETABLES

Steps:

• In a large nonstick skillet, brown chicken over medium-high heat for 4-6 minutes on each side or until a thermometer reads 170°. Add sweet potatoes and beans. , In a small bowl, combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until heated through.

GOLDEN CHICKEN AND AUTUMN VEGETABLES

Steps:

• Cook chicken in nonstick skillet until browned.
• Add broth, parsley, garlic, rosemary, thyme, potatoes and beans. Heat to a boil.
• Cover and cook over low heat 20 minutes or until done.

BAKED CHICKEN AND RICE WITH AUTUMN VEGETABLES

Steps:

• Heat oven to 425°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
• In ungreased 13x9-inch pan, mix rice, contents of seasoning packet, squash, zucchini and bell pepper.
• Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture. Cover pan with foil.
• Bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

GOLDEN VEGETABLE CHICKEN

Steps:

• If you have time, place chicken in cayenne pepper, turmeric, garlic powder, salt and pepper for 2 to 3 hours. If not, mix these spices together and cover both sides of the chicken pieces with the mixture, then cover each piece of chicken completely with mayonnaise on both sides.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the sliced onions, potatoes and carrots in a lightly greased 9x13 inch baking dish. Put chicken pieces on top, then place the tomato and sweet potato slices around the chicken. Cover dish with aluminum foil and bake in the preheated oven for 15 minutes.
• Lower heat to 325 degrees F (165 degrees C). Bake for another 45 to 60 minutes, turning chicken over once, until vegetables are soft and chicken juices run clear. Remove aluminum foil and grill in the oven for 5 to 7 minutes on each side of chicken, to give it a nice coloring. Enjoy!

AUTUMN CHICKEN WITH HARVEST VEGETABLES

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. :).