Herbed Buttermilk Chicken With Vegetables Recipe

About this recipe

A hearty and high-protein dinner featuring tender chicken cooked with aromatic herbs, red potatoes, carrots, and onions, served with a creamy buttermilk gravy.

Ingredients

• 200 g Tendercuts Chicken 65 Boneless
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 180 ml Mother Dairy Spiced Salted Buttermilk
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 80 g Knorr Vegetables Stock Cubes
• 10 g Fresh Thyme
• 10 g Rosemary
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. In a 3-quart casserole dish, combine 3/4 cup water, 1 tablespoon chicken bouillon granules, 1/2 teaspoon thyme, 1/2 teaspoon rosemary, and 2 bay leaves.
2. 2. Rinse 500 g chicken pieces and pat them dry. Place the chicken, breast side down, in the casserole dish.
3. 3. Cover the dish and cook in the microwave on 100% power (High) for 10 minutes.
4. 4. Turn the chicken over and arrange 3 red potatoes (quartered), 2 onions (sliced), and 1 cup carrots (sliced) around the chicken. Cover and cook on 50% power (Medium) for 30 to 40 minutes, or until the chicken drumsticks move easily in their sockets and the vegetables are tender. Turn the dish once during cooking.
5. 5. Skim the fat from the pan juices and remove the bay leaves. Pour 1 cup of the pan juices into a 4-cup glass measuring dish.
6. 6. In a small bowl, combine 1/2 cup buttermilk and 1/4 cup all-purpose flour. Stir this mixture into the pan juices.
7. 7. Microwave the gravy mixture on 100% power (High) for 3 to 4 minutes, uncovered, stirring occasionally, until thickened.
8. 8. Sprinkle the cooked chicken with 1/2 teaspoon paprika. Spoon some of the gravy over the chicken and vegetables before serving.
9. 9. Serve the dish hot, with the remaining gravy passed at the table.