Simmered Chicken With Root Vegetables Recipes

SIMMERED CHICKEN WITH ROOT VEGETABLES

Simmered Chicken with Root Vegetables image

A simplified version of poule au pot (chicken in a pot), this comforting dish showcases the first of the season's root vegetables. Here, the cooking liquid becomes a light broth for ladling over the chicken and the vegetables.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 11

Ingredients

1 whole 4-pound chicken
Kosher salt
2 bay leaves
1 teaspoon whole black peppercorns
1 medium quartered red onion
2 ribs celery, cut into thirds
9 ounces baby carrots
9 ounces baby turnips
1 pound small potatoes, such as Yukon Gold, red, or purple
Freshly ground black pepper
2 tablespoons fresh chopped dill

Steps:

Remove giblets from the chicken, and season generously with salt. Place in a large pot. Add bay leaves, peppercorns, onion, celery, carrots and turnips (with some of the greens left intact), and potatoes. Fill pot with water until ingredients are 1 inch below the surface, and bring water to a boil.
Reduce heat to low and simmer, skimming foam from the surface, until chicken is cooked through and the vegetables are tender, about 45 minutes. Season to taste with salt and pepper. Stir in dill.
Transfer chicken to a cutting board and let rest 5 minutes. Transfer vegetables to a large serving dish. Carve chicken and arrange with vegetables. Serve immediately, ladling broth over each serving.

Nutrition Facts : Calories 433 g, Cholesterol 127 g, Fat 14 g, Protein 42 g, Sodium 196 g

SALSA SIMMERED CHICKEN

Salsa Simmered Chicken image

This easy-to-make recipe is a great weeknight family dish I threw together, and we enjoyed it a lot. Delicious with rice. Can also be shredded and served with tortillas.

Provided by Rebecca Marmaduke

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

Ingredients

6 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 tablespoons olive oil
1 (15 ounce) jar mild picante salsa
1 (14 ounce) can chicken broth

Steps:

Season chicken breasts all over with salt and black pepper.
Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 178.6 calories, Carbohydrate 4.8 g, Cholesterol 60.1 mg, Fat 7.1 g, Fiber 1.1 g, Protein 23.4 g, SaturatedFat 1.3 g, Sodium 812.6 mg, Sugar 2.5 g

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