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Pot Roasted Chicken

Created by jclawson, Monday, 06 December 2010


This one-pot feast for four people is as easy as pot roast, yet it is low in fat. The amount of water needed will vary according to how much boils away during the simmering step.


At a glance
1/4-cup olive oil
4 skinless chicken breast halves, boneless or bone-in
Seasoned flour
1 teaspoon minced garlic
4 medium red potatoes, scrubbed
8 carrots, peeled
2 medium onions, in quarters
1 teaspoon crumbled rosemary
Salt, pepper to taste
2 tablespoons cornstarch
1/2-cup frozen peas


Heat the olive oil in a large Dutch oven or covered skillet. Dredge the chicken in the seasoned flour and brown in the hot oil, gradually adding the garlic. Reduce heat and add the potatoes, carrots, and onion. Sprinkle with the rosemary, the salt, and the pepper, and add 1/2-cup water. Reduce the heat; cover; and simmer until the potatoes are tender. Add more water if needed to keep the mixture from boiling dry. Arrange the chicken and vegetables on four serving plates. Add water to the cornstarch to make a paste and stir it into the pan drippings over medium-high heat, until it thickens. Add more water, if necessary, to make the gravy the right consistency. Stir in the peas until they are heated, and spoon over the chicken and vegetables.

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