Braised Chicken With Vegetables

Recipe Ingredients

1/3 cup	20g / 0.7oz	Cold medal all-purpose - flour
12 teaspoons	60ml	Salt
1/2 teaspoon	2.5ml	Paprika
1/8 teaspoon	0.6ml	Pepper
10 1/2		To 3-pound cut-up - broiler-fryer chicken
2 tablespoons	30ml	U getable oil
1/4 cup	59ml	Water
2 cups	220g / 7.8oz	Carrots - cut into l/4-inch (medium)
		(about i1 cup)
8 oz	227g	Broccoli - cut into
		(about 2 cups)
1/2		Cauliflower - cut into
		(about 2 cups)
1/2 teaspoon	2.5ml	Onion salt - l l/2 teaspoons chop
		Or - l/2 teaspoon dried
		Leaves - crushed, dried thyme
		Or - dried dill weed
1 cup	237ml	Sour cream

Recipe Instructions

Mix flour, salt, paprika and pepper. Coat chicken with flour mixture. Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken in oil over medium heat about 15 minutes or until brown on all sides. Drain fat from skillet if necessary.

Add water and carrots to skillet. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Add broccoli and cauliflower. Sprinkle with onion salt and rosemary. Add small amount of water if necessary. Cover and simmer 10 to 20 minutes or until thickest pieces of chicken are done and broccoli is crisp-tender.

Remove chicken and vegetables to warm platter with slotted spoon; keep warm. Stir sour cream into skillet heat just until hot. Serve with chicken and vegetables.

*8 ounces fresh green beans, cut into l-inch pieces (about 1 1/2 Cups), 2 small zucchini, sliced, or 1 1/2 Cups frozen green peas, thawed, can be substituted for the broccoli. If using green beans, add with the carrots.

Source:
Cooking Light, Jan/Feb 1995, page 79

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