Herbed Chicken And Vegetables Recipe


CuisineMain Ingredient


 Chicken drumsticks4
 Chicken wings4
 Cooking oil1 Tablespoon
 Water1⁄2 Cup (8 tbs)
 Dry white wine1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Instant chicken bouillon granules1 Teaspoon
 Dried thyme1 Teaspoon, crushed
 Loosely packed frozen mixed broccoli, carrots, and onions16 Ounce (1 Package)
 Medium noodles4 Ounce
 Cold water2 Tablespoon
 Cornstarch1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1585 Calories from Fat 339

% Daily Value*

Total Fat 38 g58.9%

Saturated Fat 8.1 g40.5%

Trans Fat 0.4 g

Cholesterol 409 mg

Sodium 1795 mg74.8%

Total Carbohydrates 165 g54.9%

Dietary Fiber 24 g95.9%

Sugars 3.4 g

Protein 126 g252.9%

Vitamin A 471.1% Vitamin C 104.1%

Calcium 32.1% Iron 97.2%

*Based on a 2000 Calorie diet


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.
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.