ROASTED VEGGIES & CHICKEN
MAKES 4 SERVINGS.
1 large bay leaf
1/2 bunch thyme
8 small potatoes, cut in half
4 carrots, cut into pieces
2 tbs olive oil
4 pound chicken, cut in 4 pieces
6 sprigs parsley
2 cups white wine or broth
4 ribs celery, cut into pieces
12 small onions, peeled
Salt and Pepper
SEASON chicken with salt and pepper. Heat oil in a pot. Brown chicken on all sides. Remove from pan. Add onions, carrots, celery and potatoes. Season with salt and pepper. Add wine, bring to a simmer, reduce by half. Add chicken and herbs. Fill pot with water almost to the top of chicken, cover. Bring to a boil. Heat oven to 400 degrees. Place pot into oven for 45 min. Remove cover bake 30 min. more. SERVE in bowls...A one pot complete meal.
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