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Roast Chicken with Spring Vegetables

  • 3 to 3 1/2 pound chicken
  • Salt and coarse ground pepper
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon basil
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 1/2 pound asparagus spears
  • 1/2 pound snow peas

Heat skillet at 350°. Pat chicken dry with paper towels. Sprinkle cavity and all sides of chicken lightly with salt and pepper. Add oil and chicken; cook until browned, turning every 2 to 3 minutes. Remove chicken. Add onion; cook at 300° until translucent. Stir in garlic, rosemary, and basil; cook for 1 minute. Put rack in skillet and place chicken, breast side down, on rack. Add wine and broth; cook at 400° until boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, for 20 minutes. Turn chicken so that breast side is up. Cook, covered, until chicken is tender and juices are clear when inside of thigh is pierced with a fork, about 25 minutes. Remove chicken to serving platter; keep warm.

Pour liquid from skillet and strain fat. Return 1/4 cup of liquid to skillet. Add asparagus and snow peas; cook at 300° until tender and almost all liquid has evaporated, about 5 minutes.
4 to 6 servings

Cooking Tip: Custom fit cooking racks are available for most Presto® Electric Skillets. Click here for more information. If a cooking rack is not available, canning jar metal rings can be used to lift the chicken off the cooking surface of the skillet.

Click here for more information on our line of quality Presto® Electric Skillets

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