Herbed Chicken & Vegetables Recipe
Spring is finally here with clear skies, bright colors and fresh aromas. Here is a recipe which explains a way to bring fresh aromas and spring vegetables together as a whole dish. The aromatic chicken with the vegetable medley makes this dish visually appealing; like spring in the plate. One bite and you will instantly fall in love with the tender chicken, enough to cut with a butter knife. Definitely try this one for spring.
4 skinless and boneless breast halves
½ teaspoon red pepper flakes
Salt to your taste
½ teaspoon freshly ground black pepper
2 medium sized garlic cloves (crushed)
2 small sized shallot (peeled, trimmed and sliced)
6 baby carrots (peeled, trimmed and halved)
6 large mushrooms (quartered)
1 tablespoon fresh thyme leaves (chopped)
1 tablespoon fresh rosemary leaves (chopped)
1 ½ tablespoon fresh parsley leaves (chopped)
¼ cup water
3 tablespoons olive oil
1 tablespoon unsalted butter
Clean the chicken with water; pat dry excess with paper towels. Trim of any visible fat. Sprinkle ½ teaspoon black pepper, ½ tablespoon fresh thyme leaves, ½ tablespoon fresh rosemary, ½ tablespoon fresh parsley leaves and salt over the chicken; combine well; allow it to rest for 10 minutes.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high flame; swirl to coat. Carefully lower chicken into the hot oil as a single layer. Do not crowd the skillet; Work in batches. Cook chicken for 4 minutes or until golden brown, turning once during the process. Transfer pieces to a plate. Add another batch to the skillet and repeat the process.
Add remaining olive oil to the skillet and heat it over medium flame. Add crushed garlic and shallots to the hot oil; sauté until onions and garlic become softened, for about 40 seconds. Now add baby carrots and mushrooms. Stir to mix them for 2 minute until vegetables softens. Carrots normally take longer to cook than mushrooms. Pay special attention to cook carrots.
Finally add ½ tablespoon parsley, remaining herbs along with red pepper flakes and salt. Stir it occasionally; scrap any browned bits from the bottom of the skillet with a wooden spatula. After 1 minute pour ¼ cup of water over the mixture. Bring to a boil. Return fried chicken breasts to the skillet. Cover it with a lid. Adjust the heat to low. Cook for 12 minutes, stirring occasionally. Taste the liquid in the skillet; adjust salt and spices to your preference. When chicken cooked through, remove the skillet from the stove. Add 1 tablespoon of unsalted butter; Stir until butter melts. Transfer to a serving bowl; garnish with remaining parsley leaves and lime zest. Serve it hot over flavored rice and green salads.
Notes & Tips:
Add carrots 2 minutes before the mushrooms.
You can use thighs and drumsticks for this recipe.
Add as many vegetables & herbs as you like.
Water can be replaced with chicken stock/white wine.
Use skin-on chicken for crispier touch.
If you want to thicken the liquid add ½ tablespoon corn starch/all-purpose flour.
Cooking time varies according to the thickness of the chicken.