Chicken and vegetable recipes

This recipe is all about cooking chicken with baby vegetables and peas that can be used as a main dish during dinner on a special occasion. The dish could yield to four servings and has 324 calories per serving. The dish contains the required nutrients such as fat, saturated fat, cholesterol, protein, carbohydrate, calcium and other minerals.

Ingredients required

  • 2 skinless, Chicken breast halves
  • 2 Skinless, Chicken Drumsticks
  • 2 Skinless, Chicken thighs
  • Chicken broth in cans (14 Oz x 2)
  • 10 baby carrots, 10 onions, 10 turnips (all peeled and washed)
  • Fresh Green peas 3/4 cup
  • Butter, 2 tablespoons
  • All-purpose flour, 2 tablespoons
  • Freshly ground black pepper, 1/4 teaspoon
  • Dry white wine, 1 cup
  • 2 bay leaves
  • 6 fresh sprigs
  • Chopped fresh parsley, 2 tablespoons
  • Chopped fresh thyme, 1/2 teaspoon
  • 1/2 teaspoon salt

    Preparation method

    Make use of a Dutch oven and melt a tablespoon of butter over medium heat. Sprinkle and season the chicken with pepper and salt, add to the pan and saute for about five minutes on both sides until the chicken pieces are browned. Remove from the pan and set aside. Add the chicken broth to the pan and cook for about a minute. Now add the wine and other ingredients and stir well. Add chicken to the pan with the vegetable mixture and bring to boil. Reduce the heat, cover and allow it to simmer for about twenty minutes or until the chicken is fully cooked. Remove the chicken and vegetables from the pan. Remove the fat contents from the liquid in the pan by using a small sieve and bring to boil for about 5 minutes until it thickens to half in quantity. Use a small skillet and melt the remaining tablespoon of butter and after adding flour stir smooth. Add the flour mixture to the cooking liquid and additionally stir and cook for about two minutes to make the liquid thick. Return the chicken and the vegetables to the pan, stir in peas and cook for about three minutes. Garnish the dish with chopped parsley and serve on a platter.

    Note: If you feel that the ingredients are less in numbers, you can add fresh herbs to add flavor and you are free to change the quantities of ingredients mentioned to suit your taste and eating habits. The combination of vegetables also can be varied as you wish.

    General Tips

    Try aromatic blend of cardamom and three other spices as a tasty way to stop cramps and painful wind, especially when you are over indulged during mealtimes. Drink it at the first sign of pain or even better about 15 minutes before you eat anything. This tea is also great for children's tummy aches. Below is the recipe for this.

    In a mug, mix 1/4 teaspoon cardamom, 1/2 teaspoon ground fennel seed,1/2 teaspoon ground caraway seed and ,1/2 slice fresh root ginger. Pour in 1 cup of boiling water. Steep for about 10 minutes. You can add a cinnamon stick too if you want.