Oven Braised Chicken With Vegetables Recipe
Oven Braised Chicken With Vegetables is the ideal for picky eaters. The perfect choice of vegetables to accompany chicken makes this all-inclusive one dish meal. With peppy paprika adding more than color to this meal, Oven Braised Chicken With Vegetables is a hit among kids who can pick up parts they like and it is also home cooking at its best.
Ingredients
1 medium-sized bunch celery
2 tablespoons salad oil
1 3-pound broiler-fryer
1/2 teaspoon paprika
3/4 cup water
1/4 cup dry white wine
1 1/2 teaspoons salt
1/2 teaspoon thyme leaves
1/4 teaspoon cracked pepper
1 chicken-flavor bouillon cube or envelope
3 medium-sized potatoes, cut into quarters
2 large carrots, cut into 2-inch pieces
1/2 pound small white onions
1 9-ounce package frozen whole green beans
1/4 cup milk
1 tablespoon all-purpose flour
Directions
1. Remove outer row of celery stalks; trim root end. About 5 to 6 inches from root end, cut tops and leaves from celery. (Use outer stalks, tops, and leaves for salad or soup another day.) Cut celery bunch lengthwise into quarters. With string, tie each quarter to keep stalks from separating; set aside.
2. In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook chicken until browned on all sides. Sprinkle chicken with paprika. Add celery, water, and next 8 ingredients; heat to boiling. Cover Dutch oven and bake in 350°F. oven 1 1/4 hours. Add green beans; continue baking 15 minutes longer or until chicken and vegetables are fork-tender.
3. Remove Dutch oven from oven. Remove string from celery. On warm deep platter, arrange chicken and vegetables; keep warm.
4. Skim fat from liquid in Dutch oven. In cup, stir milk and flour until blended. Gradually stir mixture into liquid in Dutch oven; cook over medium heat until liquid thickens slightly and boils. Pour gravy over chicken and vegetables.
2. In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook chicken until browned on all sides. Sprinkle chicken with paprika. Add celery, water, and next 8 ingredients; heat to boiling. Cover Dutch oven and bake in 350°F. oven 1 1/4 hours. Add green beans; continue baking 15 minutes longer or until chicken and vegetables are fork-tender.
3. Remove Dutch oven from oven. Remove string from celery. On warm deep platter, arrange chicken and vegetables; keep warm.
4. Skim fat from liquid in Dutch oven. In cup, stir milk and flour until blended. Gradually stir mixture into liquid in Dutch oven; cook over medium heat until liquid thickens slightly and boils. Pour gravy over chicken and vegetables.
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