Herb-Infused Buttermilk Chicken Dinner Recipe

About this recipe

A comforting and flavorful dinner featuring tender chicken infused with herbs, paired with perfectly cooked vegetables in a creamy buttermilk sauce. Ideal for a satisfying evening meal.

Ingredients

• - Thyme Bunched Herb
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Organic Dried Rosemary Hatton Hill Organic
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 5 l Butter Milk - 5Ltr
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Potts Vegetable Stock Can
• - Red Sweet Potato
• 950G Shazans Chicken Breast
• 10G Top-Op Bay Leaves 10g
• NaN Trs Gram Flour

Instructions

1. 1. In a 3-quart casserole, combine 3/4 cup water, 1 tablespoon instant chicken bouillon, 1/2 teaspoon thyme, 1/2 teaspoon rosemary, and 2 bay leaves.
2. 2. Rinse 1 whole chicken (about 1.5 kg) and pat it dry. Place the chicken, breast side down, in the casserole dish.
3. 3. Cover the casserole and microwave on High for 10 minutes.
4. 4. Carefully turn the chicken over. Arrange 3 red potatoes (quartered), 2 onions (quartered), and 1 cup sliced carrots around the chicken.
5. 5. Cover the casserole again and microwave on Medium for 30 to 40 minutes, or until the chicken's drumsticks move easily in their sockets and the vegetables are tender. Rotate the dish and rearrange the vegetables halfway through cooking.
6. 6. Remove the chicken and vegetables from the casserole and transfer them to a serving platter. Keep warm.
7. 7. In a small bowl, whisk together 1/4 cup gram flour and 1/2 cup vegetable broth until smooth. Gradually stir this mixture into the cooking liquid in the casserole.
8. 8. Microwave the sauce on High for 3 to 5 minutes, stirring every minute, until thickened. Serve the chicken and vegetables with the sauce drizzled on top.