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Garlic Rosemary Chicken Recipe


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     Garlic Rosemary Chicken

Category   Breakfast - Brunch
Sub Category   None
Servings   4
Preptime   1 hr

4 small carrots
2 small sweet potato
10 small Yukon gold potatoes
1fresh sprig of rosemary
2 red onions
2Tb flour
4 thin cut chicken breast (or two chicken breast sliced in half)
4 cloves of garlic
2 chicken stock concentrate
2Tb butter

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
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.
Add sliced onion to the root vegetables and stir. Return to oven for another 10-12 minutes.
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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