St. Patrick's Day Chicken Recipe
Of all the courses Main Dish happens to be my favorite and St. Patrick's Day Chicken the recipe that represents it. This compelling St. Patrick's Day Chicken is the Main Dish of choice for a winning meal. If you have plenty of Chicken on hand then St. Patrick's Day Chicken is the thing to make. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this St. Patrick's Day Chicken recipe?
Ingredients
1 chicken (about 3 pounds), cut into 8 pieces, skin removed
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil
1 large onion, cut into 6 wedges
1 medium head of green cabbage (about 1 1/2 pounds), cut into 6 wedges
2 medium turnips, peeled and quartered
3 carrots, peeled and cut into 2-inch lengths
1/2 pound small red potatoes,scrubbed
2 cups chicken broth, preferably reduced-sodium
1 bay leaf
1 1/2 teaspoons dried thyme
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.
