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Pan Roasted Chicken & Veggies Recipe

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This recipe for Pan Roasted Chicken & Veggies is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T butter
2 T extra virgin olive oil
3 to 4 cloves peeled garlic
3 to 3 1/2 fryer leg quarters (any combo will actually do)
5 to six sprigs of fresh rosemary
salt to taste
coarse brown pepper to taste ( lime pepper is a wonderful sub.)
3/4 cup dry sherry
4 sliced scallions
1/2 lb baby carrots
1 lb potatoes halved or quartered depending on size(Yukon gold works well)
1 lb frozen brussel sprouts or broccoli (defrost 10-15 minutes at room temp.)
Directions:
Directions:
1. Heat butter and oil in large skillet over medium-high heat until the butter foams. Add garlic and chicken quarters skin side down. When golden brown, turn over and add rosemary. Adjust heat to medium if necessary to avoid burning.
2. When brown on both sides add salt, pepper, and wine. Let wine bubble for a couple of minutes 3. Add scallions, carrots, potatoes, and sprouts; lower heat to simmering and cover pan.
4. Cook for 30 to 35 minute turning chicken 2 to three times.
5. Serve directly out of pan or on platter deep enough to hold cooking juices.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
About 50 minutes
Personal Notes:
Personal Notes:
This food is virtually a one pot meal with healthy ingredients galore. The cooking juices make a tasty sauce that ask for bread dunking. The rosemary is so flavorful and aromatic that I leave a branch or so out on the counter or table. The recipe is simple and evolved out of my taste for fresh herbs, vegetables and poultry. The real test came when Ethan and Alex agreed to try it and liked it. To be honest they were a bit suspicious of the brussel sprouts as was mother Amie. Okay so substitute broccoli if you must.

 

 

 

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