Garden Chicken
Once the days begin to shorten and the garden is ready to be put to bed for the winter, I start thinking of oven dinners. Using the last of some of my garden vegetables is easy and flavorful. Garden Chicken can be made year-round with a trip to your local produce department. The recipe can be adjusted to include vegetables you have on hand or prefer. Give it a try, it may become a new favorite.
4 – 6 chicken thighs
3 tablespoons flour
1/4 cup butter or margarine melted in a large pan
1/4 cup olive oil
3/4 cup dry white wine
2 teaspoons garlic powder, dried basil, rosemary, and marjoram
1 teaspoon salt and pepper
1 cup sliced, fresh mushrooms
1 medium potato
2 medium carrots
2 medium tomatoes
1 cup large-diced zucchini
1 1/2 cup coarse chopped cabbage
1 medium onion, diced
Dredge chicken in flour. Melt margarine in large pan and add olive oil. On medium-high heat, brown chicken on both sides. In large oiled or buttered baking pan,add prepared vegetables. Add seasonings and stir to mix. Place browned chicken thighs on the vegetables. Pour wine into pan you browned the chicken and scrape to remove browned bits. Heat on low and warm 5 minutes. Pour drippings and wine over chicken and vegetables. Cover with foil and bake at 350* for 40 miuutes.Remove foil and bake 10 minutes. Prepare for your kitchen to smell amazing. Enjoy.
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