Best 2 Savory Chicken And Vegetables Recipes

Cooking savory chicken and vegetables is a delightful culinary experience that can yield flavorful and nourishing meals. Whether you prefer the succulent taste of chicken breasts, the juicy tenderness of thighs, or the versatility of chicken drumsticks, this protein offers endless possibilities for creating savory dishes. From classic stir-fries to hearty stews, succulent roasts to vibrant curries, the options are bound to satisfy every palate. Vegetables, with their vibrant colors, textures, and nutritional value, add a symphony of flavors and nutrients to the mix. Join us on a culinary adventure as we explore a collection of delectable recipes for cooking savory chicken and vegetables, each promising a symphony of flavors and an unforgettable dining experience.

Let's cook with our recipes!

SLOW-COOKER SAVORY ROAST CHICKEN AND VEGETABLES

Slow-Cooker Savory Roast Chicken and Vegetables image

This roast chicken dinner is as classic as it gets. Bone-in, skin-on chicken is slow-cooked with carrots, mushrooms and onions in an herb-infused broth, then topped with crispy bacon as a finishing touch. Serve with mashed potatoes any time you're craving comfort food.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h15m

Yield 6

Number Of Ingredients 14

Ingredients

6 slices bacon, chopped
1 package (8 oz) baby bella mushrooms, quartered
4 medium carrots, halved lengthwise and cut into 2-inch pieces (about 2 cups)
1 teaspoon finely chopped garlic
1 cup frozen small whole onions (from 14-oz bag)
2 bay leaves
1 tablespoon chopped fresh thyme leaves
3- to 3 1/2-lb cut-up broiler-fryer chicken
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon Muir Glen™ organic tomato paste (from 6-oz can)
Chopped fresh Italian (flat-leaf) parsley, if desired
Betty Crocker™ roasted garlic mashed potato mix, prepared as directed on package, if desired

Steps:

Spray inside of 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Cover and refrigerate for later.
Drain all drippings from skillet except for 1 tablespoon. Add mushrooms and carrots to skillet; cook over medium heat 4 to 6 minutes or until mushrooms are tender and vegetables are lightly browned. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to slow cooker; stir in onions. Top with bay leaves and thyme.
Season chicken with salt and pepper; cook in two batches in skillet over medium-high heat 2 to 3 minutes on each side, until brown on all sides. Arrange chicken pieces on top of vegetables in slow cooker.
In 1-cup measuring cup, beat together chicken broth and tomato paste; pour around chicken in slow cooker. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are fork tender. Transfer chicken and vegetables to serving platter, discarding bay leaves. Top with cooked bacon. Spoon fat from cooking juices; serve with chicken. Garnish with chopped parsley; serve with mashed potatoes.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 90 mg, Fiber 2 g, Protein 31 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 0 g

SAVORY CHICKEN AND VEGETABLES

Savory Chicken and Vegetables image

Come home to a savory chicken and vegetable dinner - a flavorful meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 10h50m

Yield 8

Number Of Ingredients 12

Ingredients

8 boneless, skinless chicken thighs (about 1 1/2 pounds)
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
8 ounces pearl onions
6 slices bacon, cooked and crumbled
2 cloves garlic, finely chopped
Bouquet Garni (see note)
1 bag (1 pound) baby-cut carrots
1 pound small whole button mushrooms
2 tablespoons all-purpose flour
2 tablespoons cold water

Steps:

Place chicken in 5- to 6-quart slow cooker. Add remaining ingredients except mushrooms, flour and water.
Cover and cook on low heat setting 8 to 10 hours.
Skim any fat from surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and cold water; stir into chicken mixture. Increase heat setting to high. Cover and cook about 30 minutes or until thickened.

Nutrition Facts : Calories 210, Carbohydrate 12 g, Cholesterol 50 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. When possible, use organic or locally-sourced ingredients.
Don't overcrowd the pan: When cooking chicken or vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
Use a variety of cooking methods: Don't just stick to one cooking method. Try using a combination of methods, such as sautéing, roasting, and grilling, to create a more flavorful dish.
Season your food well: Don't be afraid to season your food. Salt and pepper are a good starting point, but you can also add other spices and herbs to taste.
Don't overcook your food: Overcooked chicken and vegetables are tough and dry. Cook them until they are just tender, but still have a little bit of bite.

Conclusion:

These are just a few tips to help you make delicious and healthy chicken and vegetable dishes. With a little practice, you'll be able to create your own signature dishes that your family and friends will love. So get cooking and enjoy the journey!