Simple Pan Fried Chicken & Vegetables
Welcome to my simple pan fried chicken and vegetables recipe. Because we are parents to a toddler and like to look after her ourselves and don’t rely on babysitters or nannies we have a separate work day rule.
Servings: 2
Calories: 170kcal
Ingredients
- Mixed Chicken Pieces thighs, drumsticks, wings
- 1 Small Carrot peeled and diced
- 50 g Butternut Squash cubed
- 1 Small Courgette diced
- 1 Tbsp Olive Oil
- 150 ml White Wine
- 1 Tsp Garlic Puree
- 1 Tsp Mustard
- 1 Tsp Thyme
- 1 Tsp Tarragon dried
- Fresh Tarragon
- Salt & Pepper
Instructions
- In a large pan add the olive oil and place on a medium heat until the oil heats up. Add the chicken and sauté the skin of the chicken. This is so that when you serve your chicken it is lovely and crispy. After 3 minutes on each side remove the chicken and put to one side.
- With those lovely juices from your chicken still in the pan, add all your vegetables and sauté for about 3 minutes.
- Add the garlic, mustard, white wine and seasoning. Mix well.
- Add the chicken and toss it in the juices and vegetables so that everything is well coated in the seasoning.
- Place a tight lid on the pan and cook on a medium to high heat for a further 18 minutes.
- Check that the chicken is cooked before serving.
- Serve with crusty bread or some rice.
Notes
This is a recipe that is perfect for whatever leftover vegetables and meat you have in. We also like it for offering us a quick lunch when we are hungry and in a rush to eat.
Nutrition
Calories: 170kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 62mg | Potassium: 494mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7950IU | Vitamin C: 26mg | Calcium: 45mg | Iron: 0.9mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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