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Recipe Category: Chicken
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Ingredients
- Serving Size : 4
- 1 broiler-fryer chicken – cut in parts
- 1/4 cup corn oil
- 1 quart water
- 1 onion – halved
- 2 carrots – sliced
- 2 ribs celery – sliced
- 2 chicken bouillon cubes
- 3 springs parsley
- 1 1/2 teaspoon salt
- 1 teaspoon flavor enhancer
- 1 small head cabbage – cut in eights
- 1 10 ounce pack frozen peas
- 1 tablespoon cornstarch
- 1 tablespoon water
Method
- In Dutch oven place oil and heat to medium temperature.
- Add chicken and cook, turning, about 10 minutes or until brown on all sides.
- Remove parsley.
- Add water, onion, carrots, celery, bouillon cubes, parsley, salt and flavor enhancer.
- Cover and simmer about 30 minutes or until fork can be inserted in chicken with ease.
- Add cabbage and peas.
- Cover and simmer about 15 minutes or until vegetables are tender.
- Remove chicken and vegetables; keep warm.
- In bowl place cornstarch; add water, stirring constantly.
- Add cornstarch mixture to juices in Dutch oven, stirring constantly.
- Boil 1 minute, stirring constantly.
- Return chicken and vegetables to Dutch oven and heat through.
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