Autumn Chicken And Vegetables Recipes
AUTUMN CHICKEN WITH HARVEST VEGETABLES
It's Autumn. There's leaves all over the ground, and the garden needs to be put to bed for the winter. After a hard day outside in the crisp air, you open the door to the hearty aroma of chicken, vegetables fresh from the harvest, and fresh thyme. This dish will warm your bones, fill your tummy and make you smile inside and out. Very easy to prepare. Winning recipe in the 2008 Craze-E Crockpot Cooking Contest.
Provided by Diana 2
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
- Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
- Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
- Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
- Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
- In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
- Cook on high for approximately 20 minutes, to thicken the sauce.
- Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).
Nutrition Facts : Calories 101.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 34, Sodium 452.4, Carbohydrate 11.8, Fiber 2.3, Sugar 3.2, Protein 9.6
GOLDEN CHICKEN AND AUTUMN VEGETABLES
This comforting combination from the Taste of Home Cooking School Recipe Collection is sure to warm you up on a chilly day. (See page 66 for details about the Cooking School.) Tender chicken breasts, sweet potatoes and green beans are cooked in a simple broth seasoned with rosemary, garlic and thyme.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, brown chicken over medium-high heat for 4-6 minutes on each side or until a thermometer reads 170°. Add sweet potatoes and beans. , In a small bowl, combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until heated through.
Nutrition Facts : Calories 160 calories, Fat 1g fat (0 saturated fat), Cholesterol 23mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 5g fiber), Protein 11g protein.
AUTUMN CHICKEN AND VEGETABLES
Make and share this Autumn Chicken and Vegetables recipe from Food.com.
Provided by dicentra
Categories Easy
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place vegetables in slow cooker. Lay chicken over vegetables. Sprinkle with salt, pepper and tarragon.
- Pour wine and broth around chicken. Cover and cook on low 4-6 hours.
Nutrition Facts : Calories 332.3, Fat 14, SaturatedFat 4, Cholesterol 92.8, Sodium 509, Carbohydrate 14.2, Fiber 2.9, Sugar 4.5, Protein 33
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