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Categories:
water chicken bouillon granules thyme rosemary bay leaves chicken red potatoes onions carrots buttermilk all-purpose paprika
Viewed: 56 - Published at: 5 years agoIngredients
- 3/4 c. water
- 1 Tbsp. chicken bouillon granules
- 1/2 tsp. thyme
- 1/2 tsp. rosemary
- 2 bay leaves
- 1 (3 to 3 1/2 lb.) broiler-fryer chicken
- 3 medium red potatoes, peeled and quartered
- 2 medium onions, sliced
- 1 c. carrots, sliced 1/4-inch thick
- 1/2 c. buttermilk
- 1/4 c. all-purpose flour
- paprika
Method
- In 3-quart casserole, combine water, bouillon, thyme, rosemary and bay leaves.
- Rinse chicken; pat dry.
- Place breast side down in casserole.
- Cook, covered, on 100% power (High) for 10 minutes in microwave.
- Turn chicken over.
- Arrange potatoes, onions and carrots around chicken and cook, covered, on 50% power (Medium) for 30 to 40 minutes, until drumsticks move easily in sockets and vegetables are tender.
- Turn dish once during cooking.
- Skim fat from pan juices and remove bay leaves.
- Pour 1 cup pan juices into 4-cup glass dish.
- Combine buttermilk and flour and stir into pan juices.
- Cook on 100% power (High) for 3 to 4 minutes, uncovered, or until thick.
- Sprinkle chicken with paprika.
- Spoon some gravy on chicken and vegetables and serve.
- Save remaining gravy to pass at the table.
