Herbed Chicken and Vegetables

Cuisine: American

Category: poultry

Servings: 6


1 3- to 3-1/2-pound cut-up
broiler-fryer chicken
1/4 cup all-purpose flour
1 tablespoon chopped fresh or
1 teaspoon dried basil leaves
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried oregano leaves
1 teaspoon paprika
3/4 teaspoon chopped fresh or
1/4 teaspoon dried marjoram leaves
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup chicken broth or dry white wine
12 small pitted ripe olives
8 medium carrots, cut into fourths
8 whole small onions
4 medium baking potatoes, cut into
1 tablespoon cornstarch
1 tablespoon cold water


Basil, oregano and marjoram simmer with chicken, olives, carrots, onions and potatoes for a savory, satisfying dish. Remove skin and fat from chicken pieces. Mix flour, basil, oregano, paprika, marjoram and pepper. Coat chicken with flour mixture. Heat oil in nonstick Dutch oven or 12-inch skillet until hot. Cook chicken in oil about 15 minutes or until light brown on all sides; remove chicken and drain. Stir in broth, olives, carrots, onions and potatoes; add chicken. Heat to boiling; reduce heat. Cover and simmer 35 to 40 minutes or until juices of chicken run clear. Remove chicken and vegetables; keep warm. Mix cornstarch and cold water; stir into liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with chicken and vegetables. 6 servings

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