CHICKEN CELERY CARROT RECIPE RECIPES

CHICKEN WITH CELERY AND CARROTS AND ROAST POTATOES RECIPE ...

Chicken With Celery and Carrots and Roast Potatoes Recipe ... image

This is a delicious recipe for one, just double the ingredients more or less for two or for leftovers. I forget which cookbook I learned this from or I would give credit, but in any case I have adapted it. I'm a single cook, so all my recipes are for one, but in this case the chicken comes out so moist, I usually double up and use the rest the next day for fajitas or a wrap.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 light chicken dinner, 1 serving(s)

Number Of Ingredients 10

Ingredients

boneless skinless chicken breast half, 4 oz. Scallopini-cut
coarse-ground Dijon mustard, to taste
prepared roast minced garlic from one of those supermarket jar
1 cup celery, chopped into 1/4-inch pieces
1 cup baby carrots, chopped into 1/4-inch pieces
1/2 cup scallion, cut into really small pieces
1/2 pint of low-sodium organic chicken broth
1 tablespoon frozen orange juice concentrate
sea salt and pepper, to taste
1 baking potato, scrubbed but not peeled, cut into chunks of about 1 . 5-inch

Steps:

Steam the potatoes until they are half-way cooked and feel tender to a fork. 5-7 minutes, depending on size. Remove from heat. Score an X in the top of each chunk to let steam escape in the next step. Set aside.
Preheat oven to 425 degrees.
Take a smallish pyrex or other oven-proof dish (smaller and deeper, the better). Spray lightly with Pam-like substance. Place chicken in center and coat it liberally with mustard & garlic.
Scatter the celery, carrots, and scallions around it. Gently pour in the broth, trying not to wash the chicken coating away. Ideally, the broth will cover all the ingredients and certainly no more than that.
Add the frozen OJ to a corner of the pyrex dish. Cover it all with foil. Leave a corner open for steam to escape.
Take a cookie sheet and apply another light coating of Pam-like substance. Place the pyrex dish in the center, and arrange the potatoes on the cookie sheet outside, X-side up.
Bake for 20 minutes. Getting the potatoes crispy and floury is the hardest thing here, so let the chicken be if if the potatoes need more time.
To serve: Cut the chicken across the grain and arrange in slices, surrounded by the colorful carrots and celery. Moisten further with the cooking liquid (the scallions and OJ will have disappeared). Arrange the crispy roast potatoes to one side, for dipping in the cooking liquid.

Nutrition Facts : Calories 258.1, FatContent 1.9, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 943.9, CarbohydrateContent 52, FiberContent 7.8, SugarContent 17.3, ProteinContent 10.1

CHICKEN STEW WITH POTATOES, CARROTS & CELERY | PUNCHFORK

Chicken Stew with Potatoes, Carrots & Celery | Punchfork image

Chicken Stew with Potatoes, Carrots & Celery from Food52

Provided by Food52

Prep Time 20 minutes

Cook Time 30 minutes

Yield Serves 2 to 4

Number Of Ingredients 14

Ingredients

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