Autumn Chicken With Harvest Vegetables Recipes

AUTUMN CHICKEN WITH HARVEST VEGETABLES

Autumn Chicken With Harvest Vegetables image

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

Ingredients

1 cup butternut squash, cut into 1 inch cubes
1 parsnip, sliced 1/4-inch thick
1 celery, sliced thin diagonally
2 carrots, cut diagonally 1/4-inch thick
1/2 cup leek, sliced
1/4 cup cranberries, whole
4 skinless chicken thighs, visible fat removed
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 fresh thyme sprigs
1 tablespoon cornstarch
1 tablespoon cold water

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

Golden Chicken and Autumn Vegetables image

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

Ingredients

4 bone-in chicken breast halves (8 ounces each), skin removed
2 large sweet potatoes, peeled and cut into large chunks
2 cups fresh or frozen cut green beans
1 cup chicken broth
1 tablespoon minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme

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 HARVEST CHICKEN

Autumn Harvest Chicken image

Another recipe from the Time-Life Family Favorites collection. Absolutely delicious and very figure friendly!!

Provided by anonymous

Categories Chicken Breast

Time 30m

Yield 5 serving(s)

Number Of Ingredients 5

Ingredients

1 (6 1/4 ounce) box long grain and wild rice blend (fast cook recipe)
5 boneless skinless chicken breast halves
3 tablespoons dried cranberries
3 tablespoons chopped walnuts
1 tablespoon freshly chopped parsley

Steps:

Preheat oven to 450 degrees F. Spray a 9x13-inch baking pan with cooking spray. Prepare rice as directed on the package.
Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.
Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.
Place chicken in the prepared pan and arrange so pieces don't touch or overlap. Lightly spray tops of chicken breasts with oil and season with salt and pepper.
Bake until chicken is no longer pink in the center, about 18 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 159.9, Fat 4.3, SaturatedFat 0.7, Cholesterol 68.4, Sodium 77.3, Carbohydrate 1.1, Fiber 0.5, Sugar 0.3, Protein 27.9

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