Saturday, November 17, 2007

Rosemary Chicken and Vegetables

Microwave ovens are a working woman’s best friend. You can cook delicious meals when you have time and then just quickly nuke them when you get home and feed your family (or yourself!) incredible home-cooked meals. I especially love dishes that are all-in-one like soups and stews.

This recipe is a complete meal in itself. Chicken, potatoes and veggies. You can add dinner rolls if you like bread with your meals but it’s not necessary. I substitute chicken breasts for a whole, cut-up chicken. It’s easier and I prefer white meat. I also use chicken bouillon instead of the chicken broth. It works just as well and is what I have in my kitchen already.

This recipe takes a little time, but it’s worth it to be able to be able to come home on a cold day and heat up a tasty one-dish meal.

Verdict: Yum!! This one’s a keeper!!

Rosemary Chicken and Vegetables
(Source: BHG.com)


1 clove garlic, minced
1 tablespoon olive oil
1 2 ½ to 3 pounds broiler-fryer chicken, cut up and skinned
4 medium red potatoes, quartered
5 medium carrots, cut crosswise into thirds
3 celery stalks, cut crosswise into 2-inch-long pieces
2 medium onion, cut into wedges
1 cup reduced-sodium chicken broth
1/3 cup dry white wine or reduced-sodium chicken broth
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons cold water
1 tablespoon cornstarch
Fresh rosemary (optional)


In a 4-quart 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.

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. If desired, garnish with rosemary.

Makes 4 to 6 main-dish servings.


Recycle: rosemary container

Compost: celery leaves, garlic, carrot and onion skins

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