Braised Chicken With Julienned Vegetables
|Broiler fryer||2 1⁄2 Pound, cut into quarters|
|Celery stalks||4 Large|
|Thyme leaves||1⁄4 Teaspoon|
1. Mix paprika and 3/4 teaspoon salt. Rub chicken quarters with paprika mixture.
2. In 12-inch skillet over medium heat, in 3 tablespoons hot salad oil, cook chicken until browned. Reduce heat to low; cover and simmer 35 minutes, until chicken is fork-tender.
3. Meanwhile, cut carrots and celery into matchstick-thin strips. In 4-quart saucepan over medium heat, in 2 tablespoons hot salad oil, cook carrots, celery, pepper, thyme, and 1/2 teaspoon salt until tender-crisp.
4. Spoon vegetables onto platter. Arrange chicken on top of vegetables. Skim fat from liquid in skillet; pour liquid over chicken.