Feb 04 2009
Pan Sauteed Chicken with Vegetables and Herbs
It turned out we only had enough sushi left for yesterday’s lunch, so I had to think of something to do for dinner. I happened to be flipping through Food & Wine magazine when I came across a really simple recipe that calls for all the ingredients I already have at home and needed to use up. Perfect! The key to this dish is the chicken broth, because it helps keep the chicken juicy.
First, coat the chicken thighs (or chicken breasts) with black pepper, paprika, and flour mixture. Then pan fry over medium-high heat until its well browned on both sides.
Remove the chicken from the skillet and set aside.
Cook the red onions, potatoes, and carrots for about 5 minutes.
Then add a couple cups of chicken stock, 3 tablespoons of lemon juice, and 1 tablespoon of oregano and heat to a boil.
Combine the vegetables and chicken together and bake for 350 degrees for 20 minutes, covered. Then uncover and bake another 15 minutes or until the chicken is cooked through and the vegetables are tender.
Sprinkle with some fresh thyme and serve. Enjoy this healthy meal!
hmm.. 8 pieces of chicken.. there should be leftover on this meal
yeah, there is still leftover! had to give some away. maybe we’ll mail it to you next time.
looks easy enough, i’m going to try this…maybe i’ll use a lemon pepper and add some onion or garlic powder…hmmm…i’m hungry!
your version sounds delicious! chicken is so versatile to make, isn’t it? let me know how it comes out!!