Best 2 Country Style Chicken And Vegetables Recipes

Indulge in a hearty and flavorful culinary journey with our collection of "Country-Style Chicken and Vegetables" recipes. These delectable dishes, brimming with rustic charm and wholesome ingredients, promise to tantalize your taste buds and warm your soul. From classic one-pot wonders to tantalizing skillet sensations, our recipes cater to every craving and skill level. Discover the art of slow-cooked perfection with our "Country-Style Chicken and Vegetables" recipe, where tender chicken and an array of vibrant vegetables simmer in a savory broth, filling your kitchen with an irresistible aroma. For a quicker yet equally satisfying meal, try our "One-Pot Country-Style Chicken and Vegetables," where succulent chicken and crisp vegetables come together in a single pot, making cleanup a breeze. If you're craving a skillet sensation, our "Skillet Country-Style Chicken and Vegetables" recipe delivers a delightful combination of golden-brown chicken, roasted vegetables, and a rich sauce that will leave you craving more. And for a lighter, yet equally flavorful option, our "Country-Style Chicken and Vegetables Soup" is a comforting and nutritious delight, perfect for a cozy evening meal. No matter your preference, our "Country-Style Chicken and Vegetables" recipes guarantee a delightful dining experience that will leave you feeling satisfied and content.

Here are our top 2 tried and tested recipes!

COUNTRY STYLE CHICKEN AND VEGETABLES

Country Style Chicken and Vegetables image

Absolutely delicious!!! My family wolfed it down in record time. Perfect for Sunday dinners, versatile and very easy to make. Would do just fine with lamb , beef or a whole chicken. Will definitely make again and again!

Provided by byZula

Categories One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 large garlic cloves, coarsely chopped
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
2 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon black pepper
1/4 cup olive oil
3 large portabella mushrooms, cut into 1-inch pieces
2 lbs small red potatoes, cut into quarters
4 medium sized carrots, peeled and cut into 1 inch pieces
1 medium sized onion, cut into eighths
6 chicken quarters
2/3 cup chicken broth
1 cup chicken broth

Steps:

Heat oven to 400 degrees. Coat 2 large flameproof roasting pans with non-stick cooking spray.
In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally between the two.
Brush remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them.
Bake in 400-degree oven for 45 minutes. Then add 1/3-cup chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer.
Remove the chicken and vegetables to a serving dish, keep warm.
Place one pan over medium heat on stovetop. Add cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan, pour through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth.
Pour pan juices over chicken and vegetables and serve.

Nutrition Facts : Calories 247.7, Fat 9.8, SaturatedFat 1.4, Sodium 641.4, Carbohydrate 35.8, Fiber 5.6, Sugar 4.8, Protein 6.2

COUNTRY-STYLE CHICKEN AND VEGETABLES

Country-Style Chicken and Vegetables image

Number Of Ingredients 11

Ingredients

1/2 to 1 cup homemade Chicken Broth, or store-bought
4 cloves garlic (large), finely chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
salt and freshly ground black pepper
1 (10-ounce) package white mushrooms halved or quartered if large
6 medium boiling potatoes, peeled and cut into eights
2 medium carrots, cut into 1-inch chunks
1 medium onion, cut into eights
1 chicken (about 3 1/2 pounds), cut into 8 serving pieces

Steps:

1 Prepare the chicken broth, if necessary. Place a rack in the center of the oven. Preheat the oven to 450°F. Choose a baking pan large enough to hold all of the ingredients in a single layer, or use two pans. Oil the pan or pans. 2 Place the garlic, parsley, and rosemary in a small bowl and mix with the oil. Add salt and pepper to taste. 3 Scatter the mushrooms, potatoes, carrots, and onions in the pan. Add half the herb mixture and toss well. Brush the remaining herb mixture over the chicken pieces. Place the chicken skin-side up in the pan, arranging the vegetables around them. 4 Bake for 45 minutes. Baste the chicken with the pan juices. If the chicken seems dry, add a little of the chicken broth. Continue to bake, basting occasionally, 15 minutes more, or until the chicken juices run clear when pierced in the thickest part of the thigh with a knife and the potatoes are tender. If the chicken is not brown enough, run the pans under the broiler for 5 minutes or until the skin is browned and crisp. 5 Transfer the chicken and vegetables to a serving platter. Tip the pan and skim off the fat with a large spoon. Place the pan over medium heat. Add about 1/2 cup of the chicken broth and scrape the bottom of the pan. Bring the juices to a simmer and cook until slightly reduced, about 5 minutes. 6 Pour the juices over the chicken and vegetables and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

Use a variety of vegetables. This will add flavor and color to your dish. Some good options include carrots, celery, onions, potatoes, and green beans.
Don't overcrowd the pan. If you do, the vegetables will not cook evenly.
Season the vegetables well. Salt, pepper, and garlic powder are all good options.
Cook the vegetables until they are tender-crisp. You don't want them to be mushy.
Serve the vegetables immediately. They are best when they are hot and fresh.

Conclusion:

Country-style chicken and vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. The vegetables add flavor and color to the dish, and the sauce is rich and creamy. Serve it with rice, pasta, or mashed potatoes.