Chicken with Potatoes and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
cooking spray |
3 (6-ounce) skinned chicken breast halves |
3 chicken thighs (about 9 ounces), skinned |
3 chicken drumsticks (about 9 ounces), skinned |
1 medium onion, halved lengthwise and thinly sliced (about 1 cup) |
2 garlic cloves, minced |
1 (10 1/2-ounce) can low-salt chicken broth |
1 1/2 tablespoons chopped fresh rosemary |
3/4 teaspoon salt |
1/8 teaspoon pepper |
2 bay leaves |
1 1/2 pounds baking potato, cut into 1/4-inch slices |
1 cup water |
2 teaspoons cornstarch |
Directions:
1. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add half of chicken pieces, browning on all sides. Remove chicken from skillet; set aside. Repeat with remaining chicken.
2. Add onion and garlic; sauté 3 minutes. Add broth, rosemary, salt, pepper, and bay leaves; stir well. Return chicken to skillet; top with potatoes. Cover and cook 30 minutes or until done, stirring occasionally.
3. Remove chicken and vegetables from pan with a slotted spoon; set aside, and keep warm. Discard bay leaves.
4. Combine water and cornstarch in a small bowl; stir well. Add cornstarch mixture to broth mixture in pan; cook 1 minute or until thick and bubbly, stirring constantly with a wooden spoon to loosen browned bits. Spoon broth mixture over chicken and vegetables.
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