| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Country liv |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Napa cabbage |
| 3 |
bn |
Tatsoi; OR flowering bok choy, optional |
| 1 |
tb |
Butter |
| 4 |
|
Chicken legs; thighs with drumsticks, skinned |
| 1 |
lg |
Carrot; peel, slice diagonal |
| 1 |
md |
Onion; sliced |
| 14 1/2 |
oz |
Can chicken broth |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Ground black pepper; 2 |
| 2 |
tb |
All-purpose flour |
| 2 |
tb |
Water |
INSTRUCTIONS
Cut napa cabbage lengthwise into 8 wedges, keeping leaves attached to core.
If using tatsoi, cut bas off to separate into individual leaves. Set
vegetables aside.
In 12-inch nonstick skillet, melt butter over medium heat. Add chicken and
brown well on all sides. Remove chicken to plate; set aside. Add carrot and
onion; saute 2 minutes. Add broth, thyme, and pepper; heat to boiling.
Arrange napa cabbage in single layer in skillet. Top with chicken. Cover
and cook 20 minutes. Sprinkle with tatsoi leaves. Cover and continue to
cook chicken and vegetables until tender--about 10 minutes longer.
Meanwhile, in cup, combine flour and water until smooth. With slotted
spoon, transfer chicken and vegetables from skillet to serving plate; cover
and keep warm. Stir flour mixture into liquid in skillet. Heat to boiling,
stirring until thickened . Pour sauce over chicken and vegetables.
Recipe by: Country Living (March 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22,
1998
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