Braised Chicken with Vegetables
Flavor hello for French bread with garlic butter, made by sautéing chopped garlic and parsley and butter.
2 tablespoons vegetable oil
4 whole chicken legs (about 2 pounds)
1 pound small red potatoes
4 large carrots
2 small yellow onions
1 ½ cups can reduce sodium chicken broth
½ teaspoon dried thyme leaves, crumbled
¼ teaspoon ground black pepper
2 tablespoons water
1 cup frozen green peas, parsley thawed
2 teaspoons cornstarch
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In a 5- quart Dutch oven or stockpot, heat oil over medium heat. Add chicken legs and brown well on all sides, about 15 minutes.
Meanwhile
cut unpeeled potatoes into quarters. Peel and cut carrots into 1 inch chunks. Peel and cut onions in half. Transfer the chicken into a plate; drain all but 1 tablespoon of the oil. Add the potatoes, carrots, and onions to the pan; sauté for three minutes.
Add
chicken broth, thyme leaves, and pepper to potato mixture. Increase the heat to high and bring the mixture to a boil. Return the chicken to the pan. Reduce the heat to low, Cover, and simmer until the chicken juices run clear, about 15 minutes. Using a slotted spoon, transfer the chicken and vegetables to a platter, keeping them warm.
In a cup, combine water and cornstarch; stir it into the liquid in the pan. Increase the heat to high; add peas and cook until mixture thickens, about three minutes. Pour the sauce over the chicken. Pack in a heated lunch box for a hot lunch to go.
Cuisine Writer
