Chicken And Vegetable Casserole

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 tablespoon chopped fresh parsley
• salt and black pepper
• 3 tablespoons olive oil
• 8 ounces fresh mushrooms, halved
• 2 large potatoes, peeled and cut into 1 inch pieces
• 2 medium carrots, peeled and cut into 1 inch chunks
• 1 medium onion, cut into eighths
• 4 chicken thighs
• 1/3 cup dry wine
• 1/2 cup chicken broth

Recipe

• 1 preheat oven to 400°.
• 2 coat roasting pan with nonstick spray.
• 3 in a small bowl, combine the garlic, rosemary, parsley, salt and pepper and oil.
• 4 in a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons of the herb mixture and place vegetables in roasting pan.
• 5 brush remaining herb mixture over chicken pieces.
• 6 place chicken skin side up in roasting pan, arranging vegetables around them.
• 7 bake for 45 minutes, then add wine to roasting pan.
• 8 baste the chicken with pan juices.
• 9 continue to bake 15 minutes longer or until chicken is brown and potatoes are fork tender.
• 10 remove everything to a serving platter and keep warm.
• 11 place pan over medium heat and add chicken broth.
• 12 bring to a simmer, scraping up any browned bits.
• 13 thicken, if desired with a mixture of flour and water.
• 14 pour juices over chicken and vegetables and serve.