Braised Chicken and Vegetables
Mmm, you won’t even have to call the kids for dinner once they smell this awesome dish cooking.
-Recipe brought to you by Velveeta Shells and Cheese and Relish Magazine (relishmag.com)
Velveeta Shells and Cheese is very versatile and makes a great side dish for everything, including this braised chicken and vegetables recipe. This dish is based on a French peasant recipe, and uses inexpensive flavorful chicken thighs and other pantry staples. Make it tonight with a side of Velveeta for a delicious dinner the whole family will enjoy.
Makes 4 Servings
1 tablespoons olive oil
6 bone-in chicken thighs
1 potato, peeled and chopped
1 yellow onion, finely chopped
2 carrots, chopped
2 garlic cloves, minced
3/4 cup white wine (such as Chardonnay)
1 cup reduced-sodium chicken broth
3 sprigs fresh thyme
Juice of 1 lemon
1/2 teaspoon salt
Coarsely ground black pepper
1 tomato, chopped
1/2 lemon, thinly sliced (optional)
1. Heat oil in a large heavy skillet over medium heat. Add chicken, and brown on both sides, 10 to 15 minutes. Remove from pan. Add potato, onion and carrots; cook 5 minutes.
2. Return chicken to pan (with any juices). Add garlic, wine, broth, thyme, lemon juice, salt and pepper. Cover and simmer 15 to 20 minutes. Add chopped tomato and serve. Garnish with lemon slices, if desired.
Per serving: 320 calories, 12g fat, 75mg chol., 24g prot., 21g carbs., 3g fiber, 540mg sodium
This delicious recipe is brought to you by Velveeta and Relish magazine.
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