Sunday, July 28, 2013

Braised Chicken and Vegetables

An Inexpensive chicken meal for the whole family.
Occasionally stores will put chicken parts on special very inexpensively. That’s the time to stock the freezer up with these cuts to use in meals which require slow cooking in order to make the meat or poultry tender. In this case, chicken quarters were on special for 49 cents a pound (a 2010 grocery store draw).

Braised Chicken and Vegetables

Cooking dark meat in a crock pot or simmered on the stove, produces an ungreasy, tender cut of meat.

Braise chicken quarters by browning with Canola Oil in a Dutch Oven or large saute pan. Turning after 5-6 minutes, so both sides are brown. 

Deglaze pan with 1 1/2 cups of chicken stock or chicken broth (or vegetable broth). 

Add vegetables and simmer until chicken is completely cooked and tender (about 35 minutes).

If you prefer crispier veggies, add them a little later so they won’t be over cooked. Season with your family’s favorite seasonings.

Serve with brown rice, corn bread, biscuits or potato. 

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