RCI-MT.004.0302.001
Country-style Chicken and Vegetables with Rosemary
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Makes 6 servings o
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- each chopped rosemary2 tbspchopped parsley
- garlic4 clovescoarsely chopped
- 1 tsp
- ¼ tsp
- ¼ cup
- pkg mushrooms10 ozquartered
- white potatoes2 poundspeeled and cut into pieces
- carrots4 mediumpeeled and cut into chunks
- onion1 mediumcut into eighths
- chicken1 unitcut into 8 pieces
- ⅔ cup
- 1 cup
Method
1
Combine the chopped rosemary, garlic, salt, and pepper in a small bowl to create a seasoning mixture.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Season the chicken pieces with half of the rosemary mixture, then place them in the hot oil and cook until golden brown on all sides, about 8–10 minutes total.
10 minutes
4
Remove the browned chicken from the pot and set aside on a clean plate.
2 minutes
5
Add the quartered mushrooms to the pot and cook for 3–4 minutes until they release their moisture and begin to brown, stirring occasionally.
4 minutes
6
Add the potatoes, carrots, and onion to the pot and cook for 5 minutes, stirring to coat with oil.
5 minutes
7
Pour in the dry white wine and scrape the bottom of the pot with a wooden spoon to release any browned bits, then cook for 1–2 minutes until the wine reduces slightly.
2 minutes
8
Return the chicken to the pot and add the chicken broth, then sprinkle the remaining rosemary mixture over the top.
1 minutes
9
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 45–50 minutes until the chicken is cooked through and the vegetables are tender.
50 minutes
10
Taste and adjust seasoning with additional salt and pepper if needed, then serve hot directly from the pot or transfer to individual bowls.