CHK: Irish Chicken Dinner
Source of Recipe
"Good Housekeeping Magazine, 9/94"
* Exported from MasterCook *
Irish Chicken Dinner
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Low-cal, Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small head green cabbage
-- about 2 lbs
1 large onion
1/2 bag carrots (16 oz)
2 small turnips
-- about 1/2 lb
1 cup spinach leaves -- loosely
-- packed
3 1/2 pounds chicken -- cut up
1 tablespoon salad oil
1 tablespoon beef-flavor inst. bouillon
10 black peppercorns
3 whole cloves
1 large bay leaf
5 radishes with leaves -- for garnish
About 1-1/2 hours before serving, cut cabbage and onion each into 5 wedges. Cut carrots into 2-1/2-inch pieces. Peel and cut turnips into 1-inch wedges. Cut spinach leaves into 1/4-inch-wide strips.
Remove skin and fat from all chicken pieces except wings; cut each chicken breast in half.
In 8-quart Dutch oven over medium-high heat, in 1 tablespoon hot salad oil, cook cabbage and onion wedges until lightly browned.
Add chicken pieces, carrots, turnips, beef bouillon, peppercorns, cloves, bay leaf, and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 40 minutes, gently stirring occasionally until chicken and vegetables are tender.
Divide chicken and vegetables among 5 large soup bowls; top with spinach strips. Into medium bowl, pour cooking broth through sieve to discard spices and bay leaf. Spoon broth over chicken and vegetables in soup bowls. Garnish each serving with a radish if you like.
Each serving provides 275 calories.
Source:
"Good Housekeeping Magazine, 9/94"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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