Braised Chicken With Julienned Vegetables Recipe
Ingredients
| 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 |
Nutrition Facts
Serving size: Complete recipe
Calories 2614 Calories from Fat 1556
% Daily Value*
Total Fat 173 g265.6%
Saturated Fat 49.2 g246%
Trans Fat 0 g
Cholesterol 850.4 mg283.5%
Sodium 1597.6 mg66.6%
Total Carbohydrates 40 g13.2%
Dietary Fiber 14.2 g57%
Sugars 18.9 g
Protein 216 g432.5%
Vitamin A 1070.9% Vitamin C 81.1%
Calcium 33.6% Iron 72.1%
*Based on a 2000 Calorie diet
Directions
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.
Chef
