(Inspired by this Williams-Sonoma.com recipe)
1lb Organic Chicken Breast (use Legs and/or Thighs, if you want to slow cook or use a crock pot)*
Sea Salt and Black Pepper, to taste
2 T. EVOO
6 Yukon Gold Potatoes, sliced into 1" rounds (use parsnips, if you are avoiding potatoes**)
4 Carrots, cut into 2" diagonal chunks
15 Garlic Cloves, peeled
2 T. Minced Fresh Rosemary
2 T. Minced Fresh Thyme
Zest of 1 Lemon
1/4 C. White Wine (substitute more chicken stock, if you don't want to use wine)
1/4 C. Low-Sodium Organic Chicken Stock
- Preheat an oven to 350°F.
- Season the chicken with salt and pepper. In a wide Dutch oven over medium-high heat, warm 1 T. olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
Add the remaining 1 T. olive oil to the pan and add the potatoes and carrots. Toss to coat and cook for 2-3 minutes, until slightly brown on the edges. Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Transfer the pan to the oven and roast for 30 minutes (up to an hour, if using dark meat), until chicken is cooked through but not overdone (the meat should still have a little give to it, as it will continue to cook as it rests. See this post).
- Transfer the chicken to a plate; leave the garlic in the pan. Cover the chicken loosely with aluminum foil. Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
- Serve the chicken with pan sauce (I strained it, as Scott doesn't care for chunks of garlic) and a sprig of thyme, for garnish.
*You could also use a whole chicken (3lb) for this recipe.
**You can omit the potatoes in this recipe. You can either substitute parsnips or omit the carrots and potatoes completely, and serve this dish with cauliflower puree. YUM!
This recipe can be followed, as is, or can be cooked in a crock pot once meat is browned; use half the liquid (stock+wine), if you're using a crock pot. If you're going to use this option, I would recommend using the thigh and leg (dark) meat, as it will remain tender and juicy throughout the cooking process.