ROSEMARY CHICKEN AND VEGETABLES

1 clove garlic, minced
1 tablespoon olive oil
1 (2-1/2- to 3-pound) broiler-fryer chicken, cut up and skinned
4 medium red potatoes
5 medium carrots, cut crosswise into thirds
3 celery stalks, cut crosswise into 2-inch-long pieces
2 medium onions, cut into wedges
1 cup chicken broth
1/3 cup dry white wine
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cold water
1 tablespoon cornstarch
Fresh rosemary (optional)

In a 4-quart Dutch oven cook garlic in hot oil for 15 seconds.

Add chicken pieces. Cook about 10 minutes or until chicken is light brown, turning to brown evenly. Drain off fat.

Add potatoes, carrots, celery, onions, chicken broth, wine, snipped rosemary, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 35 minutes or until chicken is tender and no longer pink.

Transfer chicken and vegetables to a serving platter; keep warm.

Measure cooking liquid; add water, if necessary, to equal 1 cup total.

For sauce, stir together cold water and cornstarch; stir into reserved liquid. Return to Dutch oven. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Season to taste. Serve with chicken. If desired, garnish with rosemary.

Makes 4 to 6 servings
Source: Better Homes and Gardens