Pan-roasted rosemary chicken thigh with potato, carrot and asparagus

Posted by Michael on Jun 28, 2008 in Recipes | 0 comments

Pan-roasted rosemary chicken thigh with potato, carrot and asparagus.

1 large potato, peeled and cut in eight pieces
1 medium carrot, peeled and cut into pieces about the same size as the potato chunks
1 tablespoon olive oil
1 or 2 chicken thighs, whole or cut in two.
salt and pepper
1 teaspoon finely chopped rosemary
1 small shallot, chopped or one green onion chopped
1 clove garlic, finely chopped
a few spears of asparagus, woody ends snapped off and discarded
red or white wine vinegar to finish

Preheat the oven to 400 F.
Fill a small pot half way with some water and add some salt. Drop in the pototoes and bring to a boil. After about two minutes, add the carrot. Boil on medium high heat for about 5 minutes and then drain. Meanwhile, in a small stainless steel fry pan, heat the olive oil over medium high heat for a couple minutes. Season the chicken pieces with salt and pepper and add to the pan, skin side down. Sear them well on both sides. Add the onion and garlic and saute for a minute, being careful not to burn. Remove the pan from heat. Add the drained potato and carrot chunks to the pan. Add the rosemary and a bit more salt and pepper. Toss well. Lay the asparagus on top and put the pan in the oven for about 10 minutes. Drizzle lightly with some red or white wine vinegar when it comes out and serve.