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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

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