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Categories:
water instant chicken thyme rosemary bay leaves chicken red potatoes onions carrots buttermilk all-purpose paprika
Viewed: 64 - Published at: 6 years agoIngredients
- 3/4 c. water
- 1 Tbsp. instant chicken bouillon granules
- 1/2 tsp. crushed dried thyme
- 1/2 tsp. crushed dried rosemary
- 2 bay leaves
- 1 (3 to 3 1/2 lb.) broiler-fryer chicken
- 3 medium red potatoes, peeled and quartered or 1 lb. whole tiny new potatoes
- 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 a 3-quart casserole, combine water, bouillon, thyme, rosemary and bay leaves.
- Rinse chicken; pat dry.
- Place chicken, breast side down, in casserole.
- Microwave, covered, on High 10 minutes.
- Turn chicken over.
- Arrange potatoes, onions and carrots around chicken.
- Cook, covered, on Medium 30 to 40 minutes or until drumsticks move easily in the sockets and vegetables are tender, giving dish a half turn and rearranging vegetables once. Transfer chicken and vegetables to platter.
- Keep warm.
