Quick Rosemary Chicken And Potatoes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 lb baby yukon gold potato
• 1 small head cauliflower, cut into florets
• 8 garlic cloves, smashed and peeled
• salt and pepper
• 1 cup chicken stock
• 2 tablespoons evoo extra virgin olive oil
• 4 bone-in skin-on chicken breasts, halved across the breasts with sharp knife
• 4 sprigs rosemary, finely chopped
• 1 cup dry wine
• giardiniera or balsamic vinegar, drizzle

Recipe

• 1 preheat oven to 450˚f.
• 2 place the potatoes, cauliflower and garlic in a pot with tight-fitting lid. season with salt and pepper, add stock and bring to boil. cover and reduce heat to a simmer. cook 10-12 minutes.
• 3 meanwhile, heat a large, cast-iron skillet over medium-high heat. pat the chicken dry with a paper towel, and season with salt, pepper and rosemary. add evoo to skillet, 2 turns of the pan. when oil smokes, add chicken skin-side down and cook 10 minutes or so, turning once.
• 4 remove chicken to a plate and add wine to the pan, scraping up the drippings. add potatoes, cauliflower and garlic to pan, and top with the browned chicken. transfer to oven and cook 10-12 minutes more, until vegetables are very tender and the chicken is cooked through.
• 5 serve chicken, potatoes and cauliflower with giardiniera alongside or topped with a little balsamic drizzle, if desired.