Braised Chicken Oven 350°
3 Tablespoons Vegetable Oil
3 Tablespoons Butter
1 Medium Onion, Sliced
2 Stalks Celery, Diced
1 Cup Sliced Fresh Cremini Mushrooms
4 Skinless, Boneless Chicken Breast Halves Cut in Pieces
1 Bag Red Or White Fingerling Potatoes
1 Bag Frozen Cut Green Beans,
1 Quart Chicken Broth
1 Teaspoon Sea Salt
¼ Teaspoon Dried Thyme
¼ Teaspoon Cayenne Pepper
1 bay leaf
Step 1 Heat the oil in a Dutch oven over medium heat. Melt the butter in the Dutch Oven, Stir in the onion, celery, and mushrooms, and cook until tender. Set vegetables aside, and cook the chicken breasts in the Dutch oven 10 minutes, until juices run clear.
Step 2 Return the cooked vegetables to the Dutch Oven. Mix in the potatoes and green beans. Pour in the chicken broth. Season with salt, thyme, cayenne pepper, and bay leaf. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally, until potatoes are tender and most of the liquid has been reduced. Place Dutch oven in pre-heated oven and cook another 1 hour. Remove the bay leaf before serving. Serve with garden salad and beverage.
NOTE: If using crock pot cook on low until potatoes are fork tender about 3-4 hours.