Herbed Chicken And Vegetables Recipe
Ingredients
| 4 chicken drumsticks | ||
| Chicken wings | 4 | |
| Cooking oil | 1 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| 1 teaspoon instant chicken bouillon granules | ||
| Dried thyme | 1 Teaspoon, crushed | |
| 1 16-ounce package loose-pack frozen mixed broccoli, carrots, and onions | ||
| 4 ounces medium noodles | ||
| Cold water | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
Directions
In a medium skillet brown chicken in hot oil for 10 to 15 minutes, turning to brown evenly.
Remove from the heat.
Drain-off fat.
Season chicken with salt and pepper.
Add 1/2 cup water, wine, garlic, bouillon granules, and thyme.
Bring to boiling; reduce the heat.
Cover and simmer for 30 minutes.
Add vegetables; simmer for 5 to 10 minute more or till chicken is tender.
Meanwhile, cook noodles according to package directions.
Drain.
Place noodles on a serving platter.
Arrange chicken on top.
Cover with foil to keep warm.
Skim fat from pan juices.
Stir together 2 tablespoons cold water and cornstarch; add to skillet.
Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.
Spoon vegetable mixture over chicken and noodles.
Remove from the heat.
Drain-off fat.
Season chicken with salt and pepper.
Add 1/2 cup water, wine, garlic, bouillon granules, and thyme.
Bring to boiling; reduce the heat.
Cover and simmer for 30 minutes.
Add vegetables; simmer for 5 to 10 minute more or till chicken is tender.
Meanwhile, cook noodles according to package directions.
Drain.
Place noodles on a serving platter.
Arrange chicken on top.
Cover with foil to keep warm.
Skim fat from pan juices.
Stir together 2 tablespoons cold water and cornstarch; add to skillet.
Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.
Spoon vegetable mixture over chicken and noodles.
Chef
