8 chicken pieces or whole chicken
3 Tbsp oil
1 large onion, minced
1 bell pepper, diced
4 celery, sliced
4 med carrot, sliced
3 clove garlic, minced
2 med parsnips, diced
3 cup chicken stock or broth
black pepper to taste
salt, to taste
juice of a whole lemon
1 slice lemon peel
3 Tbsp chopped parsley
2 Tbsp cornstarch, dissolved in 1/4 cup water
This recipe is a great way to sneak
lots of vegetables into a meal. For the chicken
pieces, you may want to use a whole fryer cut up
or 8 pieces of what is most popular in your family,
thighs, breast or legs. Heat oil in a large skillet
on medium high. When the oil is hot enough, place
the chicken pieces into the pan and cook on each
side until the surface of the flesh turns white.
Remove the chicken pieces to a bowl. Add the onions
to the hot oil in the pan and cook until the oil
is reheated to a sizzle, add peppers and the other
vegetables one by one, each time waiting for the
oil to reheat before adding the next vegetable.
When the parsnips are slightly
cooked, return the chicken and its juices to the
pan with the vegetable mix; add seasoning, broth
and turn the chicken until coated in the mixture.
Cover and simmer on low heat, turning the chicken
pieces midway through the cooking process, until
the chicken is tender; about 25-30 minutes. You
may add a little water if absolutely necessary
during the cooking process. Remove the chicken
pieces to a serving dish and add the cornstarch
to the vegetable juices. Bring this to a gentle
boil, adjust the seasonings and pour over the chicken.
Garnish with lemon slices and parsley; serve with
rice or boiled potatoes. Serve extra lemon juice
the side for those who wish to add more.
1. Any other firm vegetables may be added to this
recipe or used as a substitute. Softer vegetables
like zucchini, peas, asparagus, squash or eggplant
should be added only during the last 15 minutes
of cooking time or they will go to mush.
The amount of vegetables may be increased or decreased
to suit your preferences.
2. Sage, marjoram, savory, tarragon and oregano
can be successfully used as additional seasoning.
3. Veal, beef shank, fish and seafood and of course
turkey can substitute well in this recipe. Keep
in mind that the cooking time will have to be
4. For a vegetarian variation; substitute 2 lb
of sliced fresh mushrooms.