Rosemary Chicken with Broccoli and Potatoes

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium pot of boiling water, cook the potatoes for 5 minutes to blanch.
  • Drain well and set aside.
  • Meanwhile, on a sheet of waxed paper, combine the flour, 1/4 tsp black pepper, 1/4 tsp sale.
  • Dredge the chicken in the flour mixture, shaking off the excess.
  • Set aside.
  • In a large nonstick skillet, heat the oil until hot but not smoking, over low heat.
  • Add the garlic, rosemary, and red pepper flakes, reduce the heat to low and cook, during the garlic frequentl, until the garlic is golden, about 4 minutes.
  • Increase the heat to medium, add the chicken, and cook until golden brown, about 2 minutes per side.
  • Add the vermouth to the pan and cook until the liquid is reduced by half, about 1 minute.
  • Add the broth, potatoes, remaining 1/4 tsp of salt and black pepper, and bring to a boil.
  • Reduce to a simmer, cover and cook until the chicken is almost cooked through about 17 minutes.
  • Add the broccoli and cook, uncovered, until the broccoli is crisp-tender and the chicken is cooked through (about 3 minutes longer).
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