"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken with Vegetables and Herbs Recipe

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This recipe for Chicken with Vegetables and Herbs, by , is from The Drummer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth McAvoy
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/8 tsp. ground black pepper
1/8 tsp. paprika
2 tbsp. all-purpose flour
4 bone-in chicken breast halves
2 tbsp. olive oil
2 small red onions, cut into quarters
1 lb. new potatoes, cut into quarters
8 oz. fresh whole baby carrots
1-1/2 cups Swanson Chicken Stock
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano leaves
1 tbsp. chopped fresh thyme leaves

Directions:
Directions:
Heat oven to 350 degrees. Combine pepper, paprika and flour. Coat the chicken with flour mixture.
Heat the oil in a 12-inch oven-safe skillet over med. high heat. Add chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
Add the onions and potatoes to the skillet and cook for 5 min. Add the carrots, stock, lemon juice and oregano and heat to a boil. return the chicken to the skillet. Cover the skillet.
Bake at 350 for 20 min. Uncover the skillet and bake for 15 min. or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr.
Personal Notes:
Personal Notes:
I add more potatoes and carrots than it calls for. This is one yummy dish.

 

 

 

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