Meals & Beverages

RECIPES

GARLICKY BRAISED CHICKEN

Made With:

Product

Original 100% Vegetable Juice

V8® 100% Vegetable Juice

V8 Original 100% Vegetable Juice is a unique and satisfying plant-powered juice blend that gives your body the replenishment it needs. Made using a blend of tomato and other vegetable juices, this juice drink is an easy and satisfying way to help meet your daily needs. V8 juice contains a mix of vegetable juices and tomato juice. It is also an excellent source of vitamin A and vitamin C.

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Nutrition Facts
Serving Size
1 EACH (1 THIGH)
Amount Per Serving
Calories 394
% Daily Value
Total Fat 11.3g
17%
Saturated Fat 3.5g
18%
Cholesterol 80mg
27%
Sodium 653mg
27%
Total Carbohydrate 50.9g
17%
Dietary Fiber 5.9g
24%
Protein 22g
44%
Vitamin A 8%
Vitamin C 29%
Calcium 10%
Iron 19%
Total Time

105 min.

Serving & Size

1 EACH (1 THIGH)

Yields

Oven slow cooked chicken breasts seasoned with onion, garlic and parsley. A tasty protein to accompany your favorite side of rice, pasta, veggies or more exotic options such as polenta.

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (1 THIGH)
Amount Per Serving
Calories 394
% Daily Value
Total Fat 11.3g
17%
Saturated Fat 3.5g
18%
Cholesterol 80mg
27%
Sodium 653mg
27%
Total Carbohydrate 50.9g
17%
Dietary Fiber 5.9g
24%
Protein 22g
44%
Vitamin A 8%
Vitamin C 29%
Calcium 10%
Iron 19%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
bone-in chicken thigh 12 lb. 24  ea.
all-purpose flour 1/2  cups
salt and pepper 1/2  tsp.
vegetable oil, divided 1/2  cups
1. Mix flour with salt and pepper. Dredge chicken thighs in flour mixture. Brown in batches in vegetable oil. Place chicken in a full steam table pan to hold.
Weight Measure
Spanish onion, chopped 9 oz. 1 1/2  qt.
garlic, whole cloves, peeled 40  cloves
balsamic vinegar 1/2  cups
Made With:

Product

Original 100% Vegetable Juice

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice 46 oz.
sun-dried tomatoes, julienned 3 oz. 1 1/2  cups
artichoke hearts, drained, quartered 20 oz. 1  qt.
2. Add onions to skillet, and cook for 5-8 minutes, or until translucent. Add Garlic, cook an additional minute. Deglaze pan with vinegar; add Vegetable juice, and bring to a boil. Reduce heat and add sun-dried tomatoes and artichoke hearts. Pour sauce over chicken cover pan and place in a preheated 350°F. oven, and braise for 35-40 minutes. Remove cover from chicken and continue to cook 15-20 minutes until chicken reached an internal temperature of 160°F.
Weight Measure
fresh parsley, chopped 1 oz. 1/2  cups
fresh basil leaves, julienned 1 oz. 1/2  cups
polenta, cooked, hot 109 oz. 3  qt.
water 3  qt.
yellow cornmeal 13 oz. 3  cups
kosher salt 1  tbsp.
crushed red pepper, flakes 1/2  tsp.
Parmesan cheese, grated 5 oz. 1 1/2  cups
3. Stir in parsley and basil, and serve over cooked orzo or rice or polenta.

Polenta*
1.Heat water and spices to a boil. Slowly whisk in corn meal in a slow steady stream. Reduce heat and simmer polenta, stirring often, for 12-15 minutes. Add cheese and serve as directed above.

Note: If polenta gets too thick add hot water as needed to thin.

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