Autumn Harvest Chicken Recipes

HARVEST CHICKEN

This chicken has become a Sunday-dinner standby around our house. Friends and family always comment on the fresh combination of asparagus, carrots, potatoes and chicken.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 13

Harvest Chicken image

Steps:

In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat., In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes. , Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender. , In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.

Nutrition Facts : Calories 362 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 479mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon paprika
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
2 cups chicken broth, divided
1 teaspoon dill weed
3/4 teaspoon salt, optional
1/4 teaspoon dried basil
1/4 teaspoon pepper
4 medium potatoes, cut into bite-size pieces
3 medium carrots, cut into 2-inch pieces
1/2 pound fresh asparagus, cut into 2-inch pieces
2 tablespoons minced fresh parsley

AUTUMN CHICKEN WITH HARVEST VEGETABLES

It's Autumn. There's leaves all over the ground, and the garden needs to be put to bed for the winter. After a hard day outside in the crisp air, you open the door to the hearty aroma of chicken, vegetables fresh from the harvest, and fresh thyme. This dish will warm your bones, fill your tummy and make you smile inside and out. Very easy to prepare. Winning recipe in the 2008 Craze-E Crockpot Cooking Contest.

Provided by Diana 2

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 13

Autumn Chicken With Harvest Vegetables image

Steps:

Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
Cook on high for approximately 20 minutes, to thicken the sauce.
Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).

Nutrition Facts : Calories 101.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 34, Sodium 452.4, Carbohydrate 11.8, Fiber 2.3, Sugar 3.2, Protein 9.6

Ingredients

1 cup butternut squash, cut into 1 inch cubes
1 parsnip, sliced 1/4-inch thick
1 celery, sliced thin diagonally
2 carrots, cut diagonally 1/4-inch thick
1/2 cup leek, sliced
1/4 cup cranberries, whole
4 skinless chicken thighs, visible fat removed
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 fresh thyme sprigs
1 tablespoon cornstarch
1 tablespoon cold water