Rosemary Chicken Comfort Food
remove the rosemary sprigs before serving.
1/4 onion, cut into 1 inch slices
2 pieces boneless, skinless chicken breasts
salt and pepper to taste
6-8 small potatoes, new or boilers
1/2 small acorn squash, cut into 1 inch cubes
5-10 mushrooms, thickly sliced
15-20 green beans, trimmed, cut into thirds
4-6 sprigs rosemary or 1/2 teaspoon dried
Makes 2 Servings
Preheat oven to 450°F. Spray inside of 2-quart Dutch oven and lid with canola or olive oil.
Separate onion slices and place in a layer on bottom of pot. Rinse chicken pieces and place over the onions. Lightly salt and pepper. Stab each potato multiple times with a fork and drop into pot above the chicken. Arrange cubes of squash in gently. Add mushrooms and cover with final layer of green beans. Lightly salt and pepper. Tuck sprigs of rosemary into crevices. Cover and bake for 45 minutes, or until 3 minutes after the aroma wafts from the oven.
Tips
If using larger potatoes, cut into 1 1/2" cubes to be sure they cook through. The smaller the cubes, the more thoroughly they will cook. To prepare acorn squash, cut off the top and bottom ends. Then, scoop seeds and strings out with a spoon. Cut into wedges and peel gently. Or cook with peel on as the peel will remove easily with a fork once cooked. The deep orange of this squash boosts your vitamin A and C intake.
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