SAVORY BRAISED CHICKEN WITH VEGETABLES
My braised chicken is a recipe my mom used to make when I was small. It tastes much more complicated than it actually is! -Michelle Collins, Lake Orion, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess., In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan., Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.
Nutrition Facts : Calories 247 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 703mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
SAVORY CHICKEN AND VEGETABLES
Come home to a savory chicken and vegetable dinner - a flavorful meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h50m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken in 5- to 6-quart slow cooker. Add remaining ingredients except mushrooms, flour and water.
- Cover and cook on low heat setting 8 to 10 hours.
- Skim any fat from surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and cold water; stir into chicken mixture. Increase heat setting to high. Cover and cook about 30 minutes or until thickened.
Nutrition Facts : Calories 210, Carbohydrate 12 g, Cholesterol 50 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g
LEMON AND HERB ROAST CHICKEN AND VEGETABLES
Enjoy a healthy version of Sunday roast chicken dinner in only 40 minutes. And save big by carving up three roasted chicken breasts for four people (it's plenty). If you buy a four-pack, roast the fourth breast and set aside to add to a green salad or soup later in the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
- Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
- Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.
SAVORY CHICKEN & VEGETABLE SKILLET
Crispy bacon and a stuffing mix give this easy Savory Chicken Vegetable Skillet recipe its great flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Cook bacon in large skillet until crisp. Remove bacon from skillet, drain on paper towels. Discard drippings from skillet. Add chicken to skillet; season with pepper. Cook, covered, 15 to 17 min. or until chicken is done (165ºF), turning after 10 min.
- Meanwhile, melt butter in medium saucepan on medium heat. Add vegetables; cook 3 min. Stir in water. Bring to boil; cook 2 min. or until vegetables are crisp-tender. Stir in stuffing mix; cover with lid. Remove from heat; let stand 5 min.
- Fluff stuffing mixture with fork; spoon onto plate. Top with chicken and bacon.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 630 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 4 g, Protein 29 g
ROAST CHICKEN AND VEGETABLES
An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
Provided by Chonchos
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 385 degrees F (196 degrees C).
- Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
- Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
- Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
- Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g
SLOW-COOKER SAVORY ROAST CHICKEN AND VEGETABLES
This roast chicken dinner is as classic as it gets. Bone-in, skin-on chicken is slow-cooked with carrots, mushrooms and onions in an herb-infused broth, then topped with crispy bacon as a finishing touch. Serve with mashed potatoes any time you're craving comfort food.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 6
Number Of Ingredients 14
Steps:
- Spray inside of 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Cover and refrigerate for later.
- Drain all drippings from skillet except for 1 tablespoon. Add mushrooms and carrots to skillet; cook over medium heat 4 to 6 minutes or until mushrooms are tender and vegetables are lightly browned. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to slow cooker; stir in onions. Top with bay leaves and thyme.
- Season chicken with salt and pepper; cook in two batches in skillet over medium-high heat 2 to 3 minutes on each side, until brown on all sides. Arrange chicken pieces on top of vegetables in slow cooker.
- In 1-cup measuring cup, beat together chicken broth and tomato paste; pour around chicken in slow cooker. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are fork tender. Transfer chicken and vegetables to serving platter, discarding bay leaves. Top with cooked bacon. Spoon fat from cooking juices; serve with chicken. Garnish with chopped parsley; serve with mashed potatoes.
Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 90 mg, Fiber 2 g, Protein 31 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 0 g
SKILLET CHICKEN BREAST DINNER WITH SAVORY GRAVY AND VEGETABLES
This is an easy, comforting meal that is sure to satisfy any rumbling tummy! I always keep a can of cream of mushroom soup on hand for quick fix meals such as this. The chicken breasts turn out moist and tender topped with savory gravy and vegetables. This meal is perfect for any busy weeknight and tastes like you spent all day cooking. My husband gives his approval, and I hope you will too. Enjoy!
Provided by MarthaStewartWanabe
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a medium mixing bowl, thoroughly whisk soup, milk, basil, poultry seasoning, paprika, garlic, onion, salt and pepper. Stir in carrots and potatoes and set aside.
- In a large skillet over medium-high heat, heat olive oil until glistening.
- Pound chicken breasts to 1/2-inch thickness and season both sides with a pinch each of salt and pepper.
- Lightly brown both sides of chicken breasts in skillet.
- Remove skillet from heat and pour soup mixture evenly over chicken breasts.
- Reduce heat to medium-low.
- Simmer for 25-30 minutes, stirring occasionally, until soup mixture begins to thicken, and vegetables are tender.
Nutrition Facts : Calories 534.6, Fat 24.4, SaturatedFat 6.4, Cholesterol 81.2, Sodium 2209.7, Carbohydrate 42.9, Fiber 3.6, Sugar 8.5, Protein 36.3
SWEET AND SAVORY VEGETABLE STUFFED CHICKEN
This is a recipe that comes from the lovely ingredients Tigerduck gave us for RSC #9. As a result my family enjoyed a vegetable stuffed chicken instead of stuffing with bread. A side of roasted potatoes cooked together with the chicken added to the ease of this recipe, as I am for easy peasy recipes after working all day.
Provided by Chef1MOM-Connie
Categories Whole Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash chicken inside and out, discard or save innards.
- In bowl mix together cinnamon, tomato, orange zest, ½ of onion slices, and baby carrots.
- In fry pan melt butter and sauté above ingredients minus chicken until onions are golden or semi translucent. Onions should still be firm, slightly softened.
- Stuff chicken with sautéed veggies, place in roasting pan.
- Arrange potato wedges around chicken.
- Place remaining onion slices on top of potatoes.
- Add ½ cup water to pan.
- Sprinkle salt, garlic powder and lemon pepper spice over chicken and potatoes.
- Place in oven, cover with foil, cook 350°F for 75 minutes.
- Check for doneness, time may need adjustment (see note).
- Take foil off last 15 minutes to brown skin.
- NOTE: I use a propane oven and propane burns higher than a gas or electric oven. I usually start checking at the 60 minute time when cooking and.
Nutrition Facts : Calories 641.4, Fat 38, SaturatedFat 11.8, Cholesterol 168.1, Sodium 1076.5, Carbohydrate 32.8, Fiber 4.6, Sugar 4.8, Protein 41
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