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St. Patrick's Day Chicken

Web20.Chickens's picture
Ingredients
  Chicken 3 Pound, cut into 8 pieces, skin removed
  Salt 3⁄4 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon
  Onion 1 Large, cut into 6 wedges
  Head of green cabbage 1 Medium, cut into 6 wedges (About 1.5 Pounds)
  Turnips 2 Medium, peeled and quartered
  Carrots 3 , peeled and cut into 2-inch lengths
  Small red potatoes 1⁄2 Pound, scrubbed
  Chicken broth 2 Cup (32 tbs) (Preferably Reduced-Sodium)
  Bay leaf 1
  Dried thyme 1 1⁄2 Teaspoon
Directions

1. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large Dutch oven, heat oil and cook chicken over medium-high heat, turning once or twice, until browned, about 7 minutes. Remove from pan. Add onion, cabbage, turnips, and carrots to drippings and cook, stirring often, until lightly browned, about 8 minutes. Sprinkle lightly with remaining salt and pepper. Return chicken to pot and add potatoes, broth, bay leaf, and thyme. Stir to mix.
2. Reduce heat to medium-low and simmer, covered, stirring occasionally, until vegetables are tender, about 40 minutes. Discard bay leaf. Serve chicken and vegetables with the broth.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

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