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Harvest Chicken Supper

Web20.Chickens's picture
Ingredients
  Chicken 3 Pound
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Butternut squash 1 1⁄4 Pound
  Onion 1 Medium
  Wild rice 1 Cup (16 tbs)
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Crumbled dried sage 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Chopped parsley 14 Cup (224 tbs)
Directions

1. Season chicken with salt and pepper. Heat oil in a large frying pan over medium-high heat. Add chicken and cook, turning once or twice, until browned, about 7 minutes. Remove to a plate.
2. Add squash and onion to drippings in pan. Reduce heat to medium and cook, stirring occasionally, until onion is softened, 3 to 5 minutes. Stir in rice, then add broth, sage, and thyme. Return chicken to pan along with any juices that have accumulated on plate.
3. Bring to a boil, reduce the heat to low, cover, and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 40 minutes. Stir in parsley and serve.

Recipe Summary

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

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