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Rosemary Chicken & Vegetables




Source of Recipe


bhg.com






List of Ingredients



• 1 clove garlic, minced
  
• 1 T olive oil
  
• 1 2 1/2 to 3 lb broiler-fryer, cut up and skinned
  
• 4 medium red potatoes, quartered
  
• 5 medium carrots, cut crosswise into thirds
  
• 3 celery stalks, cut crosswise into 2" pieces
  
• 2 medium onions, cut into wedges
  
• 1 cup reduced-sodium chicken broth
  
• 1/3 cup dry white wine or chicken broth
  
• 1 T snipped fresh rosemary or 1 tsp dried rosemary, crushed
  
• 1/4 tsp salt
  
• 1/4 tsp black pepper
  
• 2 T cold water
  
• 1 T cornstarch
  






Instructions



1. In a 4-qt Dutch oven cook garlic in hot oil for 15 seconds. Add chicken pieces. Cook about 10 minutes or until chicken is light brown, turning to brown evenly. Drain off fat. Add potatoes, carrots, celery, onions, chicken broth, wine, snipped rosemary, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 35 minutes or until chicken is tender and no longer pink.
   
2. Transfer chicken and vegetables to a serving platter; keep warm. Measure cooking liquid; add water, if necessary, to equal 1 cup total. For sauce, stir together cold water and cornstarch; stir into reserved liquid. Return to Dutch oven. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Season to taste. Serve with chicken.
   






Final Comments


Makes 4 to 6 main-dish servings.