Making this dish the day before has a couple of advantages. Any fat will rise to the top where it's easy to remove and also the wine and herbs "marry" with the other flavors.
1 whole roaster breast
2 tablespoons vegetable oil
8 small white onions (about 1/2 pound)
1-1/2 cups low-sodium chicken broth
1/3 cup dry white wine
1 tablespoon minced, fresh tarragon or 1 teaspoon dried
1/4 teaspoon ground pepper
8 small potatoes, peeled
8 baby carrots
2 cups broccoli florets
1/4 cup milk
1-1/2 tablespoons cornstarch
Preheat oven to 350oF. In 5-quart oven-proof Dutch oven or saucepot over medium-high heat, heat oil. Add roaster breast; cook 15 to 20 minutes turning until browned on all sides. Remove and set aside. Add onions, cook 2 to 3 minutes or until lightly browned, stirring frequently. Remove onions; pour off excess fat. Return roaster breast to Dutch oven. Add broth, wine, tarragon and pepper; bring to a boil. Add potatoes; cover and bake 30 minutes. Add onions and carrots; cover. Bake 30 minutes longer or until roaster breast and vegetables are almost tender. Add broccoli; cover. Bake 8 to 10 minutes longer or until roaster breast is cooked through and vegetables are tender. (Prepare to this point and refrigerate overnight, if desired.) Remove roaster breast and vegetables to serving platter; keep warm. In small bowl, stir together milk and cornstarch until smooth; stir into liquid in Dutch oven. Over medium heat, bring to boil; boil l minute, stirring constantly. Serve sauce with roaster breast and vegetables.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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