St. Patrick's Day Chicken Recipe
Ingredients
| 1 chicken (about 3 pounds), cut into 8 pieces, skin removed | ||
| Salt | 3/4 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| 1 large onion, cut into 6 wedges | ||
| Cabbage | 1 Medium, cut into wedges | |
| Turnips | 2 Medium, quartered | |
| 3 carrots, peeled and cut into 2-inch lengths | ||
| 1/2 pound small red potatoes,scrubbed | ||
| 2 cups chicken broth, preferably reduced-sodium | ||
| Bay Leaf | 1 | |
| Dried thyme | 1 1/2 Teaspoon | |
Directions
1. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large Dutch oven, heat oil and cook chicken over medium-high heat, turning once or twice, until browned, about 7 minutes. Remove from pan. Add onion, cabbage, turnips, and carrots to drippings and cook, stirring often, until lightly browned, about 8 minutes. Sprinkle lightly with remaining salt and pepper. Return chicken to pot and add potatoes, broth, bay leaf, and thyme. Stir to mix.
2. Reduce heat to medium-low and simmer, covered, stirring occasionally, until vegetables are tender, about 40 minutes. Discard bay leaf. Serve chicken and vegetables with the broth.
2. Reduce heat to medium-low and simmer, covered, stirring occasionally, until vegetables are tender, about 40 minutes. Discard bay leaf. Serve chicken and vegetables with the broth.
Chef
