You are here

Braised Chicken With Julienned Vegetables

Western.Chefs's picture
Surprise your guests with Braised Chicken With Julienne Vegetables. With a great combination of broiler-fryer, paprika and pepper Braised Chicken With Julienne Vegetables is a dish truly with a difference. Make the best Braised Chicken with Julienne Vegetables with this easy recipe and post your comment.
  Paprika 1 Teaspoon
  Salt To Taste
  Broiler fryer 2 1⁄2 Pound, cut into quarters
  Carrots 4 Large
  Celery stalks 4 Large
  Pepper 1⁄4 Teaspoon
  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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2614 Calories from Fat 1556

% Daily Value*

Total Fat 173 g265.6%

Saturated Fat 49.2 g246%

Trans Fat 0 g

Cholesterol 850.4 mg283.5%

Sodium 1597.6 mg66.6%

Total Carbohydrates 40 g13.2%

Dietary Fiber 14.2 g57%

Sugars 18.9 g

Protein 216 g432.5%

Vitamin A 1070.9% Vitamin C 81.1%

Calcium 33.6% Iron 72.1%

*Based on a 2000 Calorie diet


Braised Chicken With Julienned Vegetables Recipe