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Rosemary Chicken and Vegetables

Skinning the chicken for this fragrant simmered dinner keeps the fat to a minimum.





List of Ingredients



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






Instructions



1. Rinse chicken; pat dry.
   
2. In a 4-quart Dutch oven cook garlic in hot oil for 15 seconds. Add chicken pieces. Cook about 10 minutes or till chicken is light brown, turning to brown evenly. Drain off fat.
   
3. 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 till chicken is tender and no longer pink.
   
4. 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 till thickened and bubbly. Cook and stir for 2 minutes more. Season to taste. Serve with chicken. If desired, garnish with rosemary.
   






Final Comments


Makes 4 to 6 servings.