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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is a hearty main dish. It's gently spiced with a tasty vegetable medley. Frozen mixed vegetables can be used instead of peas.Marlene Muckenhirn, Delano, Minnesota Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 teaspoon garlic powder |
1 teaspoon pepper |
1 broiler/fryer chicken (3 to 4 pounds), cut up |
2 tablespoons canola oil |
1-3/4 cups water, divided |
1/2 cup soy sauce |
1/2 teaspoon dried oregano |
3 medium red potatoes, cut into 1-inch chunks |
3 large carrots, cut into 1-inch pieces |
3 celery ribs, cut into 1-inch pieces |
1 package (10 ounces) frozen peas |
Directions:
1. In a small bowl, combine the flour, garlic powder and pepper. Pour half the flour mixture into a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat; set the remaining flour mixture aside.
2. In a large skillet, cook chicken in oil until browned on all sides; drain. Combine 1-1/4 cups water, soy sauce and oregano; pour over chicken. Add vegetables. Bring to a boil; reduce heat. Cover and simmer for 30-40 minutes or until chicken juices run clear. Remove chicken and vegetables; keep warm.
3. Combine reserved flour mixture and remaining water until smooth; add to the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and vegetables. Yield: 6 servings.
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