Chicken & broccoli ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken pieces |
| 1 | Onion, cut in eighths | |
| 1 | Carrot, chopped | |
| ½ | cup | Chopped celery |
| 2 | tablespoons | Safflower oil |
| 3 | tablespoons | Sherry vinegar |
| 1 | cup | Water |
| 1 | Sprig fresh thyme OR- | |
| ¼ | teaspoon | Dried thyme |
| 1½ | teaspoon | Salt |
| 8 | smalls | Onions |
| 3½ | cup | Broccoli florets |
| 2 | cups | Water |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Sugar |
| 5 | tablespoons | Orange juice |
| ½ | teaspoon | White pepper |
| ¼ | cup | Corn oil |
Directions
Brown chicken pieces and vegetables in safflower oil in large saucepan. Add vinegar, water, thyme, and 1 teaspoon salt. Cover and simmer 30 minutes. Remove chicken pieces from the pan. Strain broth, then boil small onions in strained broth for 10 minutes. Remove onions from broth. Boil broccoli lin 2 cups water for 10 minutes.
Drain and cool. Melt butter in small saucepan. Add sugar and carmelize it to a light brown. Add small olnions, tossing until glaed. combine orange juice, ½ teaspoon salt, pepper and corn oil; toss broccoli in this dressing. To serve, arrange chicken on serving platter with broccoli and glazed onions.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-25-95