Recipe - Braised Chicken With Vegetables

1/3 cup Cold Medal allpurpose
flour
12 teaspoon Salt
One half teaspoon Paprika
1/8 teaspoon Pepper
10 One half to 3pound cutup
broilerfryer chicken
2 tablespoon U getable oil
One fourth cup Water
2 md Carrots, cut into l/4inch
slices (about I1 cup)
8 ounce Broccoli, cut into
flowerets (about 2 cups)
One half small Head cauliflower; cut into
flowerets (about 2 cups)
One half 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 12inch 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
crisptender.

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 linch pieces (about 1 One half Cups), 2
small zucchini, cut or sliced up , or 1 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini