Herbed chicken and vegetables

Herbed chicken and vegetables



  • cornstarch - 1 Tbsp
  • cold water - 1 Tbsp
  • vegetable oil - 2 Tbsp
  • all-purpose flour - 1/4 c
  • paprika - 1 tsp
  • pepper - 1/4 tsp
  • dried oregano leaves - 1/2 tsp
  • dried basil leaves - 1 tsp
  • small whole onions - 8 item
  • dried marjoram leaves - 1/4 tsp
  • small pitted ripe olives - 12 item
  • chicken broth or dry white wine - 1 c
  • medium carrots, cut into fourths - 8 item
  • cut-up broiler-fryer chicken - 3 3
  • medium baking potatoes, cut into fourths - 4 item

How to make herbed chicken and vegetables:

Remove skin and fat from chicken pieces. Mix flour, basil, oregano, paprika, marjoram and pepper. Coat chicken with flour mixture.

Heat oil in nonstick Dutch oven or 12-inch skillet until hot. Cook chicken in oil about 15 minutes or until light brown on all sides. Remove chicken and drain.

Stir in broth, olives, carrots, onions and potatoes; add chicken. Heat to boiling; reduce heat. Cover and simmer 35 to 40 minutes or until chicken juices run clear. Remove chicken and vegetables; keep warm.

Mix cornstarch and cold water; stir into liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with chicken and vegetables.

Recipe categories: Chicken, Main dish, One Dish meal.

Herbed chicken and vegetables
Average rating: 3.1 of 5, total votes: 8
Cook. Time: PT1H15M
Total Time: PT1H15M

Cause of complaint:

Related ingredients:
cream cheese, butter, cooked pasta, head cabbage, boneless, skinless chicken breasts, cubed chicken, chicken breasts, boned and skinned, chickens, large stewing chicken, bag party wings
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