"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Honey-Rosemary Chicken with Yukon Gold Potatoes Recipe

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This recipe for Honey-Rosemary Chicken with Yukon Gold Potatoes, by , is from Edie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edie Ward
Added: Sunday, June 22, 2008


12 skinless bone-in chicken thighs (about 5 pounds)
1 tablespoon vegetable oil
1 pound baby Yukon Gold potatoes
2 medium onions, cut into thin wedges
4 garlic cloves, minced
1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1 tablespoon coarsely chopped fresh rosemary, plus sprigs for garnish
1 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.
2. Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.
3. Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high.

Personal Notes:
Personal Notes:
I will also add sweet potatoes to the Yukon Gold

Nutrition facts per serving:
calories: 490
total fat: 13.5g
saturated fat: 3g
cholesterol: 235mg
sodium: 445mg
carbohydrate: 33g
fiber: 3g
protein: 57g




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