Savory Herb Chicken with Garden Vegetables and Wild Mushrooms
This delectable dish combines succulent Perdue chicken breasts with a vibrant medley of fresh garden vegetables and earthy wild mushrooms. Cooked to perfection on the stove top, this meal marries comforting flavors with an easy one-dish presentation. In just 70 minutes, you can create a heartwarming meal that serves 4 to 6, perfect for family gatherings or cozy evenings at home. The rich, herb-infused sauce ties everything together, making every bite a delight.
N/A
Servings
267
Calories
16
Ingredients
Ingredients
Chicken Breasts
2 (extra large, skin on and bone in)
Oil
3 (tablespoons)
Butter
2 (tablespoons (not margarine))
Yellow Onion
1 (medium, diced)
Water
1.5 (cups)
Salt
2 (teaspoons)
Chicken Bouillon Cubes
2
Fresh Parsley
2 (sprigs)
Bay Leaf
1
Thyme Leaves
0.5 (teaspoon)
Yellow Onions
5 (medium, peeled and halved)
Yukon Gold Potatoes
5 (medium, unpeeled and quartered)
Carrots
6 (medium, peeled and cut lengthwise, then cut into 3-inch segments)
Mushrooms
16 (ounces, halved)
Cornstarch
1 (tablespoon mixed with 3 tablespoons water)
Butter
1 (tablespoon (not margarine))
Instructions
1
In a large kettle or Dutch oven, heat oil and butter over medium heat until melted. Raise the heat and brown the chicken breasts on both sides for better flavor and texture. Remove the browned chicken and set aside.
2
In the same pot, add the diced onions and sauté until they turn translucent, releasing their natural sweetness. Return the chicken breasts to the pot, then incorporate the remaining onions, water, salt, bouillon cubes, parsley, bay leaf, and thyme. Bring the mixture to a boil, then cover and let it simmer for 10 minutes to infuse the flavors.
3
Next, add the quartered potatoes, sliced carrots, and halved mushrooms to the pot. Increase the heat to bring the mixture back to a boil, cover, and let simmer for an additional 50 minutes, allowing the vegetables to cook through and the chicken to remain juicy.
4
When the cooking time is up, carefully remove the chicken and vegetables to a warmed serving dish. Increase the heat in the pot to high and boil the remaining liquid for 10 minutes to concentrate the flavors.
5
In a small bowl, mix the cornstarch with water until smooth. Stir this mixture into the boiling liquid and continue boiling until the sauce becomes glossy and slightly thickened. Add the final tablespoon of butter, stirring until melted, then pour the rich sauce over the chicken and vegetables.
6
For an elegant presentation, cut the chicken breasts in half horizontally. Season with additional salt and freshly cracked pepper to taste before serving.
Nutrition Information
12g
Fat
25g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is Perdue chicken breasts, specifically two extra-large pieces with skin on and bone in.
How many servings does this dish provide?
This recipe is designed to serve 4 to 6 people.
What is the total preparation and cooking time?
The meal can be created in approximately 70 minutes.
What type of potatoes are recommended?
The recipe calls for five medium Yukon Gold potatoes, unpeeled and quartered.
Can I use margarine instead of butter?
The recipe specifies using butter rather than margarine for both the initial sautéing and the final sauce finish.
How many calories are in each serving?
Each serving contains approximately 267 calories.
What cooking method is used for this meal?
This is a stove-top recipe that is prepared in a large kettle or Dutch oven.
How do I thicken the herb sauce?
Mix one tablespoon of cornstarch with three tablespoons of water and stir it into the boiling liquid until glossy.
Which herbs are used for the infusion?
The recipe uses fresh parsley sprigs, a bay leaf, and half a teaspoon of thyme leaves.
How should the carrots be prepared?
Six medium carrots should be peeled, cut lengthwise, and then cut into 3-inch segments.
What amount of mushrooms is needed?
The recipe requires 16 ounces of mushrooms, which should be halved.
How many onions are included in the recipe?
The recipe uses one medium diced onion for sautéing and five medium peeled and halved onions for the stew.
What is the fat content per serving?
Each serving contains 12 grams of fat.
How much protein does this dish provide?
There are 20 grams of protein per serving.
What is the carbohydrate count per serving?
Each serving contains 25 grams of carbohydrates.
How do I start the cooking process?
Start by heating oil and butter in a Dutch oven and browning the chicken breasts on both sides.
How long do the vegetables simmer?
After adding the potatoes, carrots, and mushrooms, the mixture should simmer for 50 minutes.
What do I do with the cooking liquid at the end?
Boil the liquid on high for 10 minutes to concentrate flavors before thickening it with cornstarch.
How is the chicken served?
For an elegant presentation, cut the chicken breasts in half horizontally and season with extra salt and pepper.
How much water is needed for the base?
The recipe uses 1.5 cups of water.
What type of bouillon is used?
Two chicken bouillon cubes are incorporated into the cooking liquid.
Do I need to peel the Yukon Gold potatoes?
No, the recipe specifies that the potatoes should be left unpeeled.
Is this a one-dish meal?
Yes, it is a one-dish meal that combines chicken, vegetables, and mushrooms in one pot.
What is the final addition to the sauce?
A final tablespoon of butter is stirred into the thickened sauce until melted.
How long do the onions sauté?
Sauté the diced onions until they turn translucent to release their natural sweetness.
When do I add the salt?
Salt is added when you return the chicken to the pot along with the water and bouillon.
How do I ensure the chicken remains juicy?
By simmering the pot covered for the duration of the cooking time, the chicken remains succulent.
Should the chicken be removed before making the sauce?
Yes, remove the chicken and vegetables to a warmed serving dish before concentrating the liquid and adding cornstarch.
What size should the diced onion be?
The recipe calls for one medium yellow onion to be diced.
What tags define this recipe?
Tags include chicken, one dish meal, stove top cooking, vegetables, mushrooms, and comfort food.