Chicken With Potatoes And Rosemary

• Cooking spray
• 3 (6-ounce) skinned chicken breast halves
• 3 chicken thighs (about 9 ounces), skinned
• 3 chicken drumsticks (about 9 ounces), skinned
• 1 medium onion, halved lengthwise and thinly sliced (about 1 cup)
• 2 garlic cloves, minced
• 1 (10 1/2-ounce) can low-salt chicken broth
• 1 1/2 tablespoons chopped fresh rosemary
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 bay leaves
• 1 1/2 pounds baking potato, cut into 1/4-inch slices
• 1 cup water
• 2 teaspoons cornstarch

1. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add half of chicken pieces, browning on all sides. Remove chicken from skillet; set aside. Repeat with remaining chicken.
2. Add onion and garlic; saute 3 minutes. Add broth, rosemary, salt, pepper, and bay leaves; stir well. Return chicken to skillet; top with potatoes. Cover and cook 30 minutes or until done, stirring occasionally.
3. Remove chicken and vegetables from pan with a slotted spoon; set aside, and keep warm. Discard bay leaves.
4. Combine water and cornstarch in a small bowl; stir well. Add cornstarch mixture to broth mixture in pan; cook 1 minute or until thick and bubbly, stirring constantly with a wooden spoon to loosen browned bits. Spoon broth mixture over chicken and vegetables.

cooking spray, chicken, chicken, chicken, onion, garlic, lowsalt chicken broth, rosemary, salt, pepper, bay leaves, baking potato, water, cornstarch

Taken from www.myrecipes.com/recipe/chicken-with-potatoes-rosemary (may not work)