Ingredients Jump to Instructions ↓

  1. 1 broiler/fryer chicken (3 pounds), cut up and skin removed

  2. 1 teaspoon vegetable oil

  3. Salt and pepper to taste

  4. 1 large onion, chopped

  5. 1 garlic clove, minced

  6. 4 medium carrots, sliced

  7. 4 medium red potatoes, halved

  8. 1/2 cup water

  9. 1 tablespoon minced fresh parsley

  10. 1 teaspoon dried basil

  11. 1/2 teaspoon chicken bouillon granules

  12. Pinch dried thyme

  13. 1/2 cup each chopped sweet red and yellow pepper (1-inch pieces)

  14. 2 green onions, sliced

  15. 1/4 cup cider or red wine vinegar

Instructions Jump to Ingredients ↑

  1. Chicken Vinaigrette Recipe photo by Taste of Home In a nonstick skillet, brown chicken in oil. Sprinkle with salt and pepper. Remove and keep warm. In the drippings, saute onion and garlic until tender. Stir in the carrots, potatoes, water and seasonings; top with chicken. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Stir in additional water if needed. Add peppers and green onions. Cover and cook until chicken juices run clear and vegetables are tender, about 5 minutes. Stir in vinegar; heat through. Yield: 4 servings.


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