Braised Chicken With Vegetables

Perhaps the transformation of the disciples of Jesus is the greatest evidence of all for the resurrection. At the time of His death they were very much afraid. Peter went to the extent of vehemently denying that he knew Christ. But in a few days this same Peter fearlessly proclaimed the Gospel in the same city. Listen to his audacity: “The God of Abraham, Isaac and Jacob, the God of our fathers, has glorified His servant Jesus. You handed Him over to be killed, and you disowned him before Pilate, though He had decided to let him go. You disowned the Holy and righteous One and asked that a murderer be released to you” (Acts 3:13-14). There had to have been a sufficient reason for such a transformation.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Poultry	1	Servings

INGREDIENTS

1/3	c	Cold Medal all-purpose
		flour
12	t	Salt
1/2	t	Paprika
1/8	t	Pepper
10 1/2		to 3-pound cut-up
		broiler-fryer chicken
2	T	U getable oil
1/4	c	Water
2		Carrots, cut into l/4-inch
		slices about I1 cup
8	oz	Broccoli, cut into
		flowerets about 2 cups
1/2		Head cauliflower, cut into
		flowerets about 2 cups
1/2	t	Onion salt
		l l/2 teaspoons chopped
		fresh or
		l/2 teaspoon dried
		rosemary leaves
		crushed dried thyme
		leaves or
		dried dill weed
		l/2 cup sour cream
		Iron 14

INSTRUCTIONS

Mix flour, salt, paprika and pepper. Coat chicken with flour mixture.
Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken in
oil over medium heat about 15 minutes or until brown on all sides.
Drain fat from skillet if necessary.  Add water and carrots to skillet.
Heat to boiling; reduce heat. Cover  and simmer 30 minutes. Add
broccoli and cauliflower. Sprinkle with  onion salt and rosemary. Add
small amount of water if necessary.  Cover and simmer 10 to 20 minutes
or until thickest pieces of chicken  are done and broccoli is
crisp-tender.  Remove chicken and vegetables to warm platter with
slotted spoon; keep  warm. Stir sour cream into skillet heat just until
hot. Serve with  chicken and vegetables.  *8 ounces fresh green beans,
cut into l-inch pieces (about 1 1/2  Cups), 2 small zucchini, sliced,
or 1 1/2 Cups frozen green peas,  thawed, can be substituted for the
broccoli. If using green beans,  add with the carrots.  Nutrition
Information Per Serving  1 serving               Percent of US. RDA
Calories        400     Protein 52 Protein 9 34 Vitamin A 100
Carbohydrate, g 12      Vitamin C 38 Fat, 9 24 Thiamin 12 Cholesterol,
mg 105 Riboflavin 20 Sodium, mg 480 Niacin 52 Potassium, mg 540
Calcium  From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3713 Calories From Fat: 1396 Total Fat: 155.1g Cholesterol: 872.2mg Sodium: 28794.5mg Potassium: 4948.8mg Carbohydrates: 253.7g Fiber: 10.4g Sugar: 1.1g Protein: 305.2g