Comforting Chicken Recipe

5 1
Publisher Photo

Comforting Chicken Recipe

Be the first to add a review
5 1
Publisher Photo
This tasty combination of chicken and vegetables is simmered in a creamy sauce that's rich from whipping cream and butter. This hearty meal-in-one-pot is an all-time family favorite.—Sally Hook, Montgomery, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 1 medium onion, sliced and separated into rings
  • 1/2 cup butter, cubed
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 4 medium potatoes, peeled and quartered
  • 4 medium carrots, quartered widthwise
  • 1 cup heavy whipping cream
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large skillet, saute onion in butter until tender. Remove with a slotted spoon and set aside. In the same pan, brown chicken pieces on all sides. Return onion to pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until chicken juices run clear and the vegetables are tender.
Stir in the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 15 minutes or until slightly thickened. Yield: 4 servings.
Originally published as Comforting Chicken in Quick Cooking November/December 1999, p40

Nutritional Facts

1 each: 941 calories, 66g fat (34g saturated fat), 274mg cholesterol, 689mg sodium, 40g carbohydrate (10g sugars, 5g fiber), 47g protein.

  • 1 medium onion, sliced and separated into rings
  • 1/2 cup butter, cubed
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 4 medium potatoes, peeled and quartered
  • 4 medium carrots, quartered widthwise
  • 1 cup heavy whipping cream
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large skillet, saute onion in butter until tender. Remove with a slotted spoon and set aside. In the same pan, brown chicken pieces on all sides. Return onion to pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until chicken juices run clear and the vegetables are tender.
  2. Stir in the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 15 minutes or until slightly thickened. Yield: 4 servings.
Originally published as Comforting Chicken in Quick Cooking November/December 1999, p40

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 forComforting Chicken

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