Chicken recipe and maple vegetables at mid-balsamic
Get ready for your taste to be treated at tons of flavor.
Standard chicken, potatoes and vegetable dinner can become old quickly, but that's why it's essential to find tasty and healthy means to spice up this basic meal. Enter ourbalsamic Chicken recipe that we guarantee that your Golds will thank you, because of the combination of flavors in this dish. We take a typical balsamic chicken and soften with the addition of maple syrup, and we jazz in vegetables with rosemary. Does your mouth already sprinkled?
What really makes this recipe even better, it's because you really do not have to do it all a lot. You simply place the chicken, potatoes and vegetables in a slow cooker and leave the device operate its magic. You can cook it up to 10 hours, or you can place thesmooker On High and have this meal ready in about five hours. Anyway, what will emerge is aSavory and sweet, good meal satisfying and tasty. Serving this on your next dinner, and well, let's say we have a feeling that everyone will agree to licking the finger.
Discover our balsamic chicken recipe Maple at the slow cooker and get ready to transform your dinner.
Nutrition:380 calories, 11 g of grease (3.5 g saturated), 700 mg of sodium, 8 g sugar, 33 g of protein, 10 g of fiber
Made 4 servings
Ingredients
1/2 cup of reduced sodium chicken broth
3 c. Soup balsamic vinegar
5 c. Fast cooking tapioca, crushed
1 tablespoon of maple syrup
1/2 c.
1/4 c. Trette pepper black
1 book of small red red potatoes, half
4 average carrots, cut into 2-inch lengths (2 cups)
3 Celery rod, cut into 1 inch pieces (1 1/2 cups)
1 medium onion, cut into quartigin 1 inch thick (1 cup)
8 big beaten chicken (3 to 4 pounds), skin
2 TSP cut off from fresh rosemary
How to do it
- In a slow stove of 5 to 6 liters, combine the first six ingredients (by pepper). High potatoes, carrots, celery and onion. Place the chicken on the vegetables. Cover and cook up to 9 to 10 hours or high 4 1/2 to 5 hours or until the chicken is no longer pink (170 ° F) and the vegetables are tender.
- Using a slit spoon, eliminate chicken and vegetables on a tray. Sprinkle with cooking fluid. Sprinkle with rosemary.
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