Christine Bailey Hadden
I have an admission to make. This recipe was totally created out of my laziness. I know. I should be giving you some story about my brilliant idea that I knew was going to work from the very beginning and that I never questioned it. But that’s just not true. My plan was to oven roast some chicken, potatoes and vegetables and you know what stopped me? The thought of having to wash my baking sheet. I know. Lazy.
Yes, I still had to wash my skillet but washing my nonstick skillet is a whole lot easier than washing my baking sheet. Even when I line the baking sheet with non stick foil, something always drips and runs under the foil. It’s an awkward size to be washing in the sink and then I can’t just drop it in the drying rack to dry because it doesn’t fit right. If I do manage to balance it on the drying rack, sure enough, an hour or so later, when I’m least expecting it, it will fall and scare the bejezus out of me. So, again, lazy.
Regardless of the fact that this recipe came from laziness, it worked and it worked big. The chicken remained moist and it had lots of flavor. If this dish is missing one thing, it’s that I didn’t get a caramelization on the potatoes like I would have in the oven, but seriously, does it even matter? I didn’t think so either.
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Season chicken with ½ tsp salt and ¼ tsp pepper (or to suit your taste). Heat olive oil in a large skillet, over medium/high heat. Add chicken to pan and brown (should just take a few minutes). Turn chicken over and brown other side. Remove chicken from pan and set aside.
Return skillet back to heat and add potatoes, carrots and onion. Cook 3 to 4 minutes, add garlic and cook 1 minute more. Season vegetables with remaining salt and pepper. Pour in the wine and stir. Cook 3 to 4 minutes until wine has reduced by at least half. Pour in the broth and return chicken to the pan. Sprinkle the rosemary over the chicken and vegetables and reduce heat to a simmer. Simmer 10 minutes or until chicken is cooked through and vegetables are tender.