Braised chicken and potatoes with rosemary
Braised chicken and potatoes with rosemary could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. This recipe serves 3 and costs $2.49 per serving. This main course has 726 calories, 54g of protein, and 42g of fat per serving. If you have garlic, potatoes, as little as your taste buds dictate, and a few other ingredients on hand, you can make it. 18 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 50 minutes. It is brought to you by Casaveneracion. With a spoonacular score of 88%, this dish is tremendous. Users who liked this recipe also liked Braised Potatoes with Rosemary and Shallots, Sweet Potatoes Braised With Rosemary & Milk, and Rosemary Braised Lamb Shanks and Easy Garlic Mashed Potatoes.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 strip of belly bacon, thinly sliced
1/2 c. of broth, preferably homemade
1 small chicken, about 1 kg.
1 tbsp. of dried rosemary
3 cloves of garlic, crushed
1 onion, thinly sliced
pepper as much as you like
3 to 4 potatoes, cut into wedges
celery salt, as much or as little as your taste buds dictate
Equipment:
frying pan
Cooking instruction summary:
InstructionsRinse the chicken and pat dry. Cut down the back, through the bone, to open up the chicken, butterfly-style. Rub generously with celery salt and pepper.Heat a cast iron (or other heavy) skillet. Add the bacon slices and cook over medium heat until the bottom of the pan is covered with melted bacon fat.Push the bacon slices to the sides of the pan. Turn up the heat. Arrange the chicken at the center, skin side down. Cook until the skin is lightly browned then flip over.Scatter the potato wedges around the chicken. Do the same with the garlic cloves and onion slices. Sprinkle the potatoes and onion slices with celery salt and pepper.Sprinkle the rosemary over the chicken and vegetables.Pour in the broth. When the broth starts to boil, turn the heat to low, cover the pan tightly and cook the chicken and potatoes for 30 to 35 minutes.
Step by step:
1. Rinse the chicken and pat dry.
2. Cut down the back, through the bone, to open up the chicken, butterfly-style. Rub generously with celery salt and pepper.
3. Heat a cast iron (or other heavy) skillet.
4. Add the bacon slices and cook over medium heat until the bottom of the pan is covered with melted bacon fat.Push the bacon slices to the sides of the pan. Turn up the heat. Arrange the chicken at the center, skin side down. Cook until the skin is lightly browned then flip over.Scatter the potato wedges around the chicken. Do the same with the garlic cloves and onion slices. Sprinkle the potatoes and onion slices with celery salt and pepper.Sprinkle the rosemary over the chicken and vegetables.
5. Pour in the broth. When the broth starts to boil, turn the heat to low, cover the pan tightly and cook the chicken and potatoes for 30 to 35 minutes.
Nutrition Information:
covered percent of daily need
