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Braised Chicken with Fresh Herbs and Root Vegetables

Serves: 6
Cooking Time: 45 min

Ingredients

  • 2 tablespoons olive oil
  • 1 whole chicken, cut into 8 pieces
  • 1/2 cup baby carrots
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced
  • 1 clove garlic, chopped
  • 28 oz Manischewitz® Chicken Broth (2 cans)
  • 1/2 cup parsnips, peeled & diced
  • 1/2 cup turnips, peeled & diced
  • 1/2 cup rutabaga, peeled & diced
  • 1 cup red potatoes, quartered
  • 3 sprigs fresh thyme
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
Preparation:
  1. In a large skillet, sear chicken pieces in olive oil; remove from pan and set aside.
  2. Using the same skillet, sauté carrots, celery, onions and garlic 2 to 3 minutes; add Manischewitz® Chicken Broth.
  3. Place vegetables and broth in a large roasting pan; add parsnips, turnips, rutabagas, red potatoes and herbs.
  4. Place chicken on top of vegetables; cover with foil and bake in a 350° oven for 40 minutes or until chicken is cooked and has an internal temperature of 170° and vegetables are tender.
  5. Remove bay leaf and serve.

 

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Nutrition Information

  • Servings per Recipe: 6
  • AMOUNT PER SERVING:
  • Calories (kcal): 637
  • Total Fat: 44g
  • Cholesterol: 226mg
  • Total Carbs: 13g
    • Dietary Fiber: 3g
  • Protein: 45g

View detailed nutrition