Delicious Spring Chicken with Vegetables
Good for company? Normal meal?
I love the name of this cooked chicken recipe because is coincides with something my mother likes to say, “I’m not a spring chicken anymore.” The recipe calls for braising the chicken and making a sauce out of the broth.
This can be a whole chicken recipe, or you can use your favorite pieces. The original version of this recipe calls for “spring vegetables:” baby turnips, baby carrots, and pearl onions. This makes for a more pleasing presentation with all the little vegetables, so it might be worth the splurge if you are making this for a special occasion. However, I think this is the best recipe for using up whatever vegetables I got at the local farmer’s market. It’s always good to have something green for color; this time I added asparagus because it is in season. The original recipe calls for frozen peas added in at the end.
If you are trying to minimize how much fat you eat, remove the skin from the chicken pieces. However, leaving even some of the skin adds flavor.
- 1 whole chicken (6 pieces), cut up
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 c fat-free chicken broth
- 1 c white wine
- 3 c chopped vegetables, )potatoes, carrots, onions, zucchini, etc.)
- 1 T fresh parsley, chopped
- 2 bay leaves
- 2 T flour
- Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove from pan.
- Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine, vegetables, parsley, and bay leaves. Nestle chicken between vegetables so mostly submerged; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves and parsley sprigs. Remove chicken and vegetables from the pan. Keep warm.
- Reserve 1/2 c of the liquid. Bring remaining liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes).
- Add reserved liquid to flour, stirring constantly until a paste forms. Add flour mixture to reduced liquid, stirring constantly. Cook 2 minutes or until sauce is desired thickness (a thin gravy.)
- Serve i piece of chicken with 1/2 c of vegetables and 1/4 c of sauce. Makes 6 servings.
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Braising is a cooking method that involves both wet and dry heat. First the meat is seared to seal in the juices. Then the meat is cooked more slowly by simmering. This is a great method for cooking bone-in chicken since it can be tricky to cook through without burning the outside.
Have you ever braised chicken before?
Spring Chicken with Vegetables
|Serving size: 1 piece with 1/2 c vegetables|
|Calories from Fat||99|
|% Daily Value *|
|Fat 11 g||17%|
|Saturated fat 5 g||25%|
|Unsaturated fat 3 g|
|Carbohydrates 22 g||7%|
|Fiber 5 g||20%|
|Protein 32 g||64%|
|Cholesterol 100 mg||33%|
|Sodium 818 mg||34%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|