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Instructions |
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Preheat oven to 450 degrees. Dice carrots, sweet
potatoes and Yukon potatoes similar in 1/2 in
cubes.
Strip rosemary leaves and finely chop.
Toss all root vegetables, a large drizzle of oil,
pinch of salt and pepper, and 2tsp rosemary on a
baking sheet. Roast for about 15 minutes
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Thinly slice one onion and half of the second
onion. In small bowl, add sliced onions, pinch
of salt and pepper and drizzle of oil. Set
aside. Dice the remaining half onion. Finely chop
the garlic.
Pat chicken dry with paper towel. Season with
salt and pepper. Sprinkle chicken on both sides
with flour. Heat large pan over medium high
heat. Drizzle with oil. Add the chicken and
brown on both size for 4 minutes each. Set
aside.
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Add sliced onion to the root vegetables and stir.
Return to oven for another 10-12 minutes.
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Drizzle oil in same large pan over medium high
heat. Add chopped onion, 1tsp of rosemary and
pinch of salt and pepper. Cook until softened.
Then add garlic. Cook for 20-30 seconds. Add
stock concentrate and 1/2c water. Simmer until
thickened. Then add 2Tb of butter. Thinly slice
chicken. Plate root vegetables, then chicken and
then top with pan sauce.
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Originally Submitted
2/9/2019
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