0 recipes from contoocook and beyond


3 large shallots, peeled, blanc hed in boiling water for 2 mins.
and halved lengthwise
2 garlic cloves, minced
2 tbsps. plus l tsp. olive oil
l/2 red bell pepper, cut into l” pieces
l/2 yellow bell pepper cut into l” pieces
l tsp. crumbled dried rosemary
3/4 lb. small red potatoes, scrubbed & halved or quartered
l whole chicken breast (about l-l/2 lbs. ) quartered
l/2 cup chicken broth
In large skillet toss together shallots, garlic 2 tbsps. oil, the
peppers, rosemary, potatoes & s &p to taste. Rub chicken with l tsp.
oil and l tbsp. lemon juice. & s & p and arrange it skin side up on
top of veggie mixture. Roast chicken and veggies in upper third of
450 oven for 20 mins., reduce temp. to 375 and roast for l5 mins.
more or until chicken is cook through and taters are tender. Trans-
fer chicken and veggies to heated platter, stir in broth into skille
scraping up browned bits & boil mixture for l min. Strain liquid thr
a sieve over the chicken and garnish with rosemary sprigs.
Serves 2. Gourmet Feb. l992

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter