There are several veggies in this old-time Braised Chicken recipe. We encourage you to add others, as they ripen in your garden, to create an interesting medley. This recipe is very old. The original version used “fat” to brown the chicken!
Yield: 6 servings
1/2 cup flour
1 1/2 teaspoon salt
1/4 teaspoon black pepper
3 pounds broiler or fryer chicken, cut into pieces (we like to de-bone it, too)
3 tablespoons vegetable oil (the original recipe used… fat!)
3/4 cup hot water
1 1/2 cups carrots, peeled, sliced
3 cups celery
1/2 cup chopped onion
1/2 cup green pepper, chopped
2 cups rice
Combine flour and 1 teaspoon of salt, and black pepper.
Coat chicken pieces in the mixture.
Brown chicken in hot oil in a frying pan.
Drain off excess oil.
Add water and 1/2 teaspoon salt.
Cover pan and simmer for 45 minutes, or until chicken is almost tender.
Add vegetables and cook 20 to 30 minutes, until vegetables are tender.
During this final cook or steam the rice.
Serve hot with, or over, rice.
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