Quick Rosemary Chicken and Potatoes

• 1 lb baby yukon gold potato
• 1 small head cauliflower, cut into florets
• 8 garlic cloves, smashed and peeled
• salt and pepper
• 1 cup chicken stock
• 2 tablespoons evoo extra virgin olive oil
• 4 bone-in skin-on chicken breasts, halved across the breasts with sharp knife
• 4 sprigs rosemary, finely chopped
• 1 cup dry white wine
• giardiniera or balsamic vinegar, drizzle

1. Preheat oven to 450˚F.
2. Place the potatoes, cauliflower and garlic in a pot with tight-fitting lid.
3. Season with salt and pepper, add stock and bring to boil.
4. Cover and reduce heat to a simmer.
5. Cook 10-12 minutes.
6. Meanwhile, heat a large, cast-iron skillet over medium-high heat.
7. Pat the chicken dry with a paper towel, and season with salt, pepper and rosemary.
8. Add EVOO to skillet, 2 turns of the pan.
9. When oil smokes, add chicken skin-side down and cook 10 minutes or so, turning once.
10. Remove chicken to a plate and add wine to the pan, scraping up the drippings.
11. Add potatoes, cauliflower and garlic to pan, and top with the browned chicken.
12. Transfer to oven and cook 10-12 minutes more, until vegetables are very tender and the chicken is cooked through.
13. Serve chicken, potatoes and cauliflower with giardiniera alongside or topped with a little balsamic drizzle, if desired.

baby yukon gold potato, cauliflower, garlic, salt, chicken stock, olive oil, chicken breasts, rosemary, white wine, balsamic vinegar

Taken from www.food.com/recipe/quick-rosemary-chicken-and-potatoes-403729 (may not work)