Rosemary Chicken
Source of Recipe
unknown
List of Ingredients
1 1/2 Lb boneless skinless chicken breasts, cubed
1 medium yellow onion
1/2 Lb baby carrots
5-6 medium Yukon Gold potatoes
olive oil for sauteeing/browning
4 Tbsp crushed garlic
2 tsp dried rosemary
2 tsp dried parsley
2 tsp dried thyme
salt & pepper
1/2 C white wine
Recipe
Slice onions into wedges and separate rings. In large frying pan, heat olive
oil and add onions. Season with 1 tsp each: rosemary, parsley and thyme. Add
salt & pepper to taste. Add 2 Tbsp garlic. Cook until onions and garlic are
browned. Remove onions (including juices) to crockpot.
Pour a little more olive oil in the frying pan and add chicken, remaining
spices and garlic. Cook just until chicken is browned; add to crockpot
(including any juices in pan). Add another layer of salt & pepper.
Cut potatoes into quarters and add to crockpot along with carrots.
Add 1/2 C white wine and mix all ingredients well to coat with juices.
Cover and cook on high for 6 hours, stirring occasionally to keep
ingredients coated with sauce. Add a bit of water or chicken broth if it
gets too dry.
Delicious served with French or sourdough bread!
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