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Harvest Chicken Supper

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  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)

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: 
Main Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 657 Calories from Fat 280

% Daily Value*

Total Fat 31 g48.1%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 152 mg50.7%

Sodium 607 mg25.3%

Total Carbohydrates 41 g13.7%

Dietary Fiber 7.1 g28.3%

Sugars 5.3 g

Protein 54 g108.2%

Vitamin A 324.8% Vitamin C 193.4%

Calcium 20.3% Iron 45.7%

*Based on a 2000 Calorie diet

Harvest Chicken Supper Recipe