↞ recipe box start page
Category: Dinners
Prep Time: Cook Time: Total Time:
Serves 4
2 Tbsp lemon juice
4 skinless chicken drumsticks (about 1 lb)
1 cup fat free reduced sodium chicken broth
1/4 tsp cornstarch
2 cloves garlic, minced
1/2 tsp dried rosemary
1 1/2 Tbsp salt free seasoning blend
1/4 tsp paprika
2 cups assorted chopped vegetables (yellow squash, zucchini, carrots, onion and bell peppers)
Place lemon juice, chicken and broth in large skillet. Cover and cook over medium heat 15 minutes, turning chicken twice.
Mix cornstarch with 1 Tbsp water; add to skillet with garlic, rosemary, seasoning blend and paprika. Cook and stir 1 minute.
Stir in vegetables. Cover; cook about 10-15 minutes or until chicken is cooked through and vegetables are tender.
TIP: To skin chicken easily, grasp skin with paper towel and pull away. Repeat with fresh paper towel for each piece of chicken discarding skins and towels.
view more member recipes
Braised Chicken with Vegetables
view my recipes
print
save
Category: Dinners
Prep Time: Cook Time: Total Time:
Serves 4
2 Tbsp lemon juice
4 skinless chicken drumsticks (about 1 lb)
1 cup fat free reduced sodium chicken broth
1/4 tsp cornstarch
2 cloves garlic, minced
1/2 tsp dried rosemary
1 1/2 Tbsp salt free seasoning blend
1/4 tsp paprika
2 cups assorted chopped vegetables (yellow squash, zucchini, carrots, onion and bell peppers)
Place lemon juice, chicken and broth in large skillet. Cover and cook over medium heat 15 minutes, turning chicken twice.
Mix cornstarch with 1 Tbsp water; add to skillet with garlic, rosemary, seasoning blend and paprika. Cook and stir 1 minute.
Stir in vegetables. Cover; cook about 10-15 minutes or until chicken is cooked through and vegetables are tender.
TIP: To skin chicken easily, grasp skin with paper towel and pull away. Repeat with fresh paper towel for each piece of chicken discarding skins and towels.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Braised Chicken And Vegetables
by ICOOK2
1 Tbsp olive oil 6 bone-in chicken breasts 1 potato, peeled and chopped 1 yellow onion, finely chopped (1 cup) 2 carrots, chopped 2 garlic cloves,minced 3/4 cup white wine 1 cup reduced sodium
by ICOOK2
1 Tbsp olive oil 6 bone-in chicken breasts 1 potato, peeled and chopped 1 yellow onion, finely chopped (1 cup) 2 carrots, chopped 2 garlic cloves,minced 3/4 cup white wine 1 cup reduced sodium
Catania-style Chicken With Sicilian Braised Vegetables
by sgre52160
1 chicken, 3-1/2 to 4 pounds Salt fresh rosemary marjoram (or oregano) garlic, chopped 1 nutmeg, to grate extra virgin olive oil scallions, use only the white ends, chopped 1 cup of orange j
by sgre52160
1 chicken, 3-1/2 to 4 pounds Salt fresh rosemary marjoram (or oregano) garlic, chopped 1 nutmeg, to grate extra virgin olive oil scallions, use only the white ends, chopped 1 cup of orange j
Braised Spring Vegetables
by sgre52160
1 tbsp unsalted butter 1 bunch radishes, trimmed and quartered lengthwise 1 1/2 tbsp extra virgin olive oil 1 red onion, halved lengthwise and thinly sliced 3 thyme sprigs (optional) Pinch s
by sgre52160
1 tbsp unsalted butter 1 bunch radishes, trimmed and quartered lengthwise 1 1/2 tbsp extra virgin olive oil 1 red onion, halved lengthwise and thinly sliced 3 thyme sprigs (optional) Pinch s
Braised Beef With Vegetables
by sgre52160
3-3 1/2 lb boneless beef chuck arm pot roast 1 clove garlic, crushed 1 tsp dried oregano leaves 1/2 tsp lemon pepper 1/2 tsp salt 1 tbsp vegetable oil 3/4 cup water 2 medium carrots 2 me
by sgre52160
3-3 1/2 lb boneless beef chuck arm pot roast 1 clove garlic, crushed 1 tsp dried oregano leaves 1/2 tsp lemon pepper 1/2 tsp salt 1 tbsp vegetable oil 3/4 cup water 2 medium carrots 2 me
Braised Fall Vegetables
by sgre52160
2 tbsp butter 1/2 a medium head green cabbage, cut into 6 wedges 12 small whole carrots or 3 medium carrots, quartered lengthwise 2 cups cauliflower florets 1 medium red onion, cut in wedges
by sgre52160
2 tbsp butter 1/2 a medium head green cabbage, cut into 6 wedges 12 small whole carrots or 3 medium carrots, quartered lengthwise 2 cups cauliflower florets 1 medium red onion, cut in wedges
view more member recipes