(originally made 1/23/2007)
Whipped this up for lunch today. I only used boneless skinless
chicken breast, no one here eats the other parts :) I sliced the
potatoes with a mandoline to 1/4" like it called for, but next time will
just cube them up. They disintergrated by the end of the cooking time.
Flavor was excellent though, the chicken tender and moist. I will
definitely make this one again!
Chicken with Potatoes and Rosemary
3 skinned chicken breast halves -- (6-ounce)
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 can low-salt chicken broth -- (10 1/2-ounce)
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
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.
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.
Remove chicken and vegetables from pan with a slotted spoon; set aside, and keep warm. Discard bay leaves.
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.
Yield: 6 servings (serving size: 1 chicken breast or 1 thigh and 1 drumstick, 2/3 cup vegetables, and about 3 tablespoons sauce)
NUTRITION PER SERVING
267(22% from fat); FAT 6.4g (sat 1.7g,mono 2.2g,poly 1.4g); PROTEIN
28.3g; CHOLESTEROL 75mg; CALCIUM 39mg; SODIUM 390mg; FIBER 2.4g; IRON
2.8mg; CARBOHYDRATE 23.1g
Cooking Light, JUNE 1996