Braised chicken with vegetables

Yield: 1 Servings

Measure Ingredient
⅓ cup Cold Medal all-purpose flour
12 teaspoons Salt
½ teaspoon Paprika
⅛ teaspoon Pepper to 3-pound cut-up broiler-fryer chicken
2 tablespoons U getable oil
¼ cup Water
2 mediums Carrots, cut into l/4-inch slices (about I1 cup)
8 ounces Broccoli, cut into flowerets (about 2 cups)
½ small Head cauliflower; cut into flowerets (about 2 cups)
½ teaspoon Onion salt l l/2 teaspoons chopped fresh or l/2 teaspoon dried rosemary leaves, crushed, dried thyme leaves or dried dill weed l/2 cup sour cream

Mix flour, salt, paprika and pepper. Coat chicken with flour mixture.

Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken in oil over medium heat about 15 minutes or until brown on all sides.

Drain fat from skillet if necessary.

Add water and carrots to skillet. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Add broccoli and cauliflower. Sprinkle with onion salt and rosemary. Add small amount of water if necessary.

Cover and simmer 10 to 20 minutes or until thickest pieces of chicken are done and broccoli is crisp-tender.

Remove chicken and vegetables to warm platter with slotted spoon; keep warm. Stir sour cream into skillet heat just until hot. Serve with chicken and vegetables.

*8 ounces fresh green beans, cut into l-inch pieces (about 1½ Cups), 2 small zucchini, sliced, or 1 ½ Cups frozen green peas, thawed, can be substituted for the broccoli. If using green beans, add with the carrots.

Nutrition Information Per Serving 1 serving Percent of US. RDA Calories 400 Protein 52 Protein 9 34 Vitamin A 100 Carbohydrate, g 12 Vitamin C 38 Fat, 9 24 Thiamin 12 Cholesterol, mg 105 Riboflavin 20 Sodium, mg 480 Niacin 52 Potassium, mg 540 Calcium 10 Iron 14 From the files of Al Rice, North Pole Alaska. Feb 1994

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