Chicken Vinaigrette Recipe

2 1 1
Chicken Vinaigrette Recipe
Chicken Vinaigrette Recipe photo by Taste of Home
Publisher Photo

Chicken Vinaigrette Recipe

Read Reviews
2 1 1
Publisher Photo
This wonderful one pot dish is put together in no time at all. It makes such a delicious supper, your family will be requesting it often.—Jean Pare, Vermilion, Alberta
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.

Ingredients

  • 1 broiler/fryer chicken (3 pounds), cut up and skin removed
  • 1 teaspoon vegetable oil
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 4 medium carrots, sliced
  • 4 medium red potatoes, halved
  • 1/2 cup water
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon chicken bouillon granules
  • Pinch dried thyme
  • 1/2 cup each chopped sweet red and yellow pepper (1-inch pieces)
  • 2 green onions, sliced
  • 1/4 cup cider or red wine vinegar

Directions

In a nonstick skillet, brown chicken in oil. Sprinkle with salt and pepper. Remove and keep warm. In the drippings, saute onion and garlic until tender. Stir in the carrots, potatoes, water and seasonings; top with chicken. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Stir in additional water if needed. Add peppers and green onions. Cover and cook until chicken juices run clear and vegetables are tender, about 5 minutes. Stir in vinegar; heat through. Yield: 4 servings.
Originally published as Chicken Vinaigrette in Taste of Home June/July 2000, p53

  • 1 broiler/fryer chicken (3 pounds), cut up and skin removed
  • 1 teaspoon vegetable oil
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 4 medium carrots, sliced
  • 4 medium red potatoes, halved
  • 1/2 cup water
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon chicken bouillon granules
  • Pinch dried thyme
  • 1/2 cup each chopped sweet red and yellow pepper (1-inch pieces)
  • 2 green onions, sliced
  • 1/4 cup cider or red wine vinegar
  1. In a nonstick skillet, brown chicken in oil. Sprinkle with salt and pepper. Remove and keep warm. In the drippings, saute onion and garlic until tender. Stir in the carrots, potatoes, water and seasonings; top with chicken. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Stir in additional water if needed. Add peppers and green onions. Cover and cook until chicken juices run clear and vegetables are tender, about 5 minutes. Stir in vinegar; heat through. Yield: 4 servings.
Originally published as Chicken Vinaigrette in Taste of Home June/July 2000, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forChicken Vinaigrette

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
keepers1118 User ID: 4029139 250332
Reviewed Jul. 11, 2016

"This recipe was very bland. Even with using fresh thyme, it just didn't have much flavor."

Loading Image