Braised Chicken With Vegetables

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Title: BRAISED CHICKEN WITH VEGETABLES
Categories: Poultry
Yield: 1 servings

1/3 c Cold Medal all-purpose
-flour
12 ts Salt
1/2 ts Paprika
1/8 ts Pepper
10 1/2 -to 3-pound cut-up
-broiler-fryer chicken
2 tb U getable oil
1/4 c Water
2 md Carrots, cut into l/4-inch
-slices (about I1 cup)
8 oz Broccoli, cut into
-flowerets (about 2 cups)
1/2 sm Head cauliflower; cut into
-flowerets (about 2 cups)
1/2 ts 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

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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