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Rosemary Chicken with Veggies


3 lb chicken pieces

1 clove garlic-minced

1 tbsp olive oil

4 red potatoes

5 carrots

3 celery stalks

2 onions

1 cup chicken broth

1/3 cup dry white wine(or may use more chicken broth)

1 tsp fresh rosemary

1/4 tsp salt

2 tbsp cold water

1 tbsp cornstarch


Wash potatoes well and cut in chunks but do not peel.

Peel carrots and onions and cut in chunks.

Chop celery into large chunk also.

In a large skillet,heat olive oil and saute the garlic for 15 sec.

Add the chicken to the skillet and cook for 10 min. or til light brown.

Drain off the fat.

Add the both,wine,rosemary and salt.

Bring to a boil then reduce heat.

Cover and simmer for 15-20 min or til chicken and veggies are done.

Remove the chicken and the veggies,set aside and keep warm.

Measure the remaining liquid and add enough water or more broth to equal 1 cup.

Reheat the liquid.

Mix the water and cornstarch and add to the hot liquid.

Cook and stir til thick and then cook for another 2 minutes.

Season with additional salt and pepper to taste.

Arrange chicken and veggies on serving dish and pour the sauce over all.