2378 chicken potato vegetable Recipes

butter, celery, thinly sliced, chicken broth, tomatoes, parsley, chopped, marjoram, salt, pepper, frozen hash brown potatoes, vegetables (green beans, carrots, limas,or peas)

chicken breasts, boneless, skinless, white pepper , salt, paprika (for chicken seasoning), vegetable oil, mushrooms, sliced (fresh or canned ), fresh cooking cream, scallions, chopped into rings, butter, cube chicken stock cube, rosemary, paprika, salt, ground black pepper, ground nutmeg, potatoes (preferably agria), parmesan cheese or 50 g mozzarella cheese, grated

chicken breasts, diced, brush potatoes, sweet potatoes, japanese pumpkin, carrots, peas, chicken stock, brown onion, diced, keens curry powder, peanut oil, plain flour , plus, flour, sheet puff pastry, pie shell

chicken, vegetables, chicken soup powder, potatoes, sliced, butter, melted

chicken breasts, carrots, sliced, stalks celery, sliced, turnip, sliced, parsnip, sliced, zucchini, sliced, potatoes, onion, sliced, garlic cloves, chopped, chicken bouillon cubes, chicken broth, olive oil, parsley, thyme, eggs

potatoes, peeled and cut into 1/2 inch cubes, sliced carrots, frozen spinach or 1 (10 oz) box kale, onions, cut into thick wedges, frozen green peas, chicken legs, water, chicken bouillon cubes

chicken, chicken broth, water, sliced carrot, english pea, sliced potato, green beans, celery ribs, pasta shells, garlic powder (to taste), pepper (to taste), parsley flakes

chicken breast , cut into 1-inch pieces, frozen carrots, frozen broccoli, frozen corn, sliced mushrooms, chicken broth, cream of potato soup, chopped onion, minced garlic, dried chives, half-and-half cream, butter

chicken breasts, halved, carrots, quartered, white pearl onion, stalks celery , large pieces, potatoes, peeled, quartered, chicken broth, cream of mushroom soup, skim milk, dried leaf thyme, sage, ground, bay leaf

chicken thighs (about 8), potatoes , scrubbed and cut into wedges, carrots, cut into chunks, parsnips , cur into chunks, olive oil, dried thyme leaves, dried rosemary, salt and pepper, maple syrup, dijon mustard

chicken breast cut into pieces, salt & pepper, carrots, potatoes, cabbage, cornflour, egg, ajinomoto

butter, flour, milk, chicken breast halves, carrots, quartered, potatoes, quartered, asparagus spears , tough ends removed and halved, bay leaf, peppercorns, fresh parsley, chopped, onions, minced, salt and pepper

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

breadcrumbs, all-purpose flour, salt, paprika, seasoning salt, sugar , i use turbino, onion powder, dried oregano, pepper, celery seed, dried parsley flakes, garlic powder, chicken, skin removed, vegetable oil, red potatoes, but into 1 inch cubes, vegetable oil, seasoning salt, dried parsley, garlic powder, pepper

vegetable oil, chopped garlic, chicken drumsticks, simply potatoes diced potatoes with onion, baby carrots, ground cumin, ground ginger, ground red pepper, crushed red pepper flakes, chicken broth, stewed tomatoes , un-drained, raisins, lemon juice

potatoes, vegetable oil, bacon each cut in 3 pieces, big fresh sage leaves each cut in 3 pieces, white onions peeled and thinly sliced, chicken bouillon, pepper

water, pearl onions, bacon strips, diced, bone-in skinless chicken breast halves (12 oz each), olive oil, quartered fresh mushrooms, garlic clove, minced, reduced-sodium chicken broth,divided, red wine vinegar, red potatoes, cut into halves, salt , optional, pepper, king arthur unbleached all-purpose flour, minced fresh parsley , optional

unsalted butter, yukon gold potatoes, diced, onions, diced, leeks, diced, carrot, diced, minced garlic, white wine, chicken stock , recipe follows, milk, all-purpose flour, kosher salt and freshly ground black pepper, boneless chicken breasts, vegetable oil, chopped fresh thyme leaves, chopped fresh italian parsley leaves, yukon gold potatoes, diced, heavy cream, unsalted butter, kosher salt and freshly ground black pepper, special equipment : food mill, 6 (1 1/2 cup) ceramic ramekins