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Braised Chicken with Onions Potatoes and Peas
3 pounds boneless skinless chicken breast halves
2 tablespoons paprika -- Hungarian
1 1/2 teaspoons salt
1 teaspoon pepper
6 large onions -- thinly sliced
1 cup chicken broth
12 small red potatoes -- unpeeled and halved
1 10-ounce package frozen green peas
2 tablespoons chopped parsley
Rinse the chicken under cold water and pat dry. Season with the paprika, salt and pepper.
Place half of the onions in the bottom of a 5-quart Dutch oven. Arrange the chicken pieces over the onions in a single layer. Top with the remaining onions. Pour in the chicken broth, cover, and cook over medium-low heat 1 1/2 hours.
Arrange the potatoes on top of the chicken and cook, uncovered, until the potatoes are tender and the chicken is white throughout but still juicy, about 30 minutes longer. Scatter the peas over the top, cover, and cook, stirring occasionally, until heated through, about 2 minutes. Serve in soup plates and garnish with parsley. Serves 4.
slow cooker: Omit chicken broth. Instead add 1 tsp. chicken bouillon powder. Cook 7 to 10 hours on LOW or 3 to 4 hours on HIGH. Place all vegetables on the bottom of the slow cooker and put the meat on top. Cook until vegetables are tender and the chicken is done.
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