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Chicken Vinaigrette

 Chicken Vinaigrette
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
4 ServingsPrep: 30 min. Cook: 30 min.


  • 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


  • 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

2 of 2

Chicken Vinaigrette (continued)

Directions (continued)

  • vinegar; heat through. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.