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Rosemary Chicken and Vegetables

Makes: 4 to 6 servings
Prep 30 mins Cook 50 mins
Rosemary Chicken and Vegetables
Ingredients
  • 1  clove garlic, minced
  • 1  tablespoon  olive oil
  • 1 2 1/2 - 3  pound  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 onions, 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
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 2  tablespoons  cold water
  • 1  tablespoon  cornstarch
  •  Fresh rosemary (optional)
Directions

1. 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.

2. 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.

Nutrition Facts (Rosemary Chicken and Vegetables)
  • Servings Per Recipe 4,
  • cal. (kcal) 400,
  • Fat, total (g) 11,
  • chol. (mg) 91,
  • sat. fat (g) 3,
  • carb. (g) 37,
  • fiber (g) 6,
  • pro. (g) 34,
  • vit. A (IU) 18853,
  • vit. C (mg) 27,
  • sodium (mg) 451,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Vegetables () 3,
  • Starch () 2,
  • Lean Meat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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