Braised Chicken with Vegetables | Nutritional Therapy

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Recipes

Keri's Braised Chicken with Vegetables

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Ingredients

3-4 pound chicken, cut in pieces

1 cup dry white wine

⅓ pound green beans, topped, tailed and cut in half

2 small zucchini, cut in 1 inch chunks

⅓ pound mushrooms, quartered

3 cloves garlic, peeled

2 tsp parsley, minced

½ tsp basil

½ tsp oregano

½ tsp thyme

salt to taste

pepper to taste

1361–1814 grams chicken, cut in pieces

237 ml dry white wine

142 grams green beans

2 small zucchini cut in 2.5-cm chunks

142 grams mushrooms, quartered

3 cloves garlic, peeled

2 tsp parsley, minced

½ tsp (2.5 ml) basil

½ tsp (2.5 ml) oregano

½ tsp (2.5 ml) thyme

salt to taste

pepper to taste

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Soy Free

Meal Type

Dinner

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Remove skin from chicken and place in large dutch oven. (Note: A dutch oven is another word for a heavy covered pot that can be used on the range or in the oven. Any heavy, covered pot will do.)
Add remaining ingredients.
Add water just to cover.
Bring to a boil over medium-high heat.
Reduce heat and simmer, covered for about 30 minutes or until chicken is done.