Quick Rosemary Chicken and Potatoes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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{Rachel Ray} Ingredients:
1 lb baby yukon gold potato |
1 small head cauliflower, cut into florets |
8 garlic cloves, smashed and peeled |
salt and pepper |
1 cup chicken stock |
2 tablespoons evoo extra virgin olive oil |
4 bone-in skin-on chicken breasts, halved across the breasts with sharp knife |
4 sprigs rosemary, finely chopped |
1 cup dry white wine |
giardiniera or balsamic vinegar, drizzle |
Directions:
1. Preheat oven to 450˚F.
2. Place the potatoes, cauliflower and garlic in a pot with tight-fitting lid. Season with salt and pepper, add stock and bring to boil. Cover and reduce heat to a simmer. Cook 10-12 minutes.
3. Meanwhile, heat a large, cast-iron skillet over medium-high heat. Pat the chicken dry with a paper towel, and season with salt, pepper and rosemary. Add EVOO to skillet, 2 turns of the pan. When oil smokes, add chicken skin-side down and cook 10 minutes or so, turning once.
4. Remove chicken to a plate and add wine to the pan, scraping up the drippings. Add potatoes, cauliflower and garlic to pan, and top with the browned chicken. Transfer to oven and cook 10-12 minutes more, until vegetables are very tender and the chicken is cooked through.
5. Serve chicken, potatoes and cauliflower with giardiniera alongside or topped with a little balsamic drizzle, if desired.
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