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Chicken Vinaigrette

Ingredients

  • 1 broiler/fryer chicken, cut up and skin removed
  • 1 tsp. veg oil
  • salt and pepper to taste
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 4 medium carrots, sliced
  • 4 medium red potatoes, halved
  • 1/2 C. water
  • 1 T. fresh minced parsley
  • 1 tsp. dried basil
  • 1/2 tsp chicken bouillon granules
  • pinch dried thyme
  • 1/2 C. each chopped sweet red and yellow pepper (1 inch pieces)
  • 2 green onions, sliced
  • 1/4 C. cider or red wine vinegar
  1. In a non-stick skillet, brown chicken in oil. Sprinkle with salt and pepper. Remove and keep warm.
  2. In the drippings, sauté onions and garlic until tender. Stir in the carrots, potatoes, water and seasonings; top with chicken.
  3. Reduce heat, cover and simmer for 25 minutes, stirring occasionally. Stir in additional water if needed.
  4. Add peppers and green onions. Cover and cook until chicken juices run clear and vegetables are tender, about 5 minutes.

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