CHICKEN WITH POTATOES AND ROSEMARY

cooking spray

3 (6 oz.) boneless, skinless chicken breast halves

3 chicken thighs (about 9 oz.); skinned

3 chicken drumsticks (about 9 oz.); skinned

1 medium onion (1 cup) - halved lengthwise; thinly sliced

2 cloves garlic; minced

1 (10 1/2 oz.) can low-sodium chicken broth; defatted

3/4 teaspoon dried rosemary

3/4 teaspoon salt

1/8 teaspoon pepper

2 bay leaves

1 1/2 lbs baking potatoes; 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 vegetable 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.

Yields 3 servings (Serving size = 1 chicken breast or 1 thigh and 1 drumstick, 2/3 cup vegetables and about 3 tablespoons sauce)

CALORIES: 267; PROTEIN: 28g; CARBS: 23g; FAT: 6g; FIBER: 2g; CHOL: 75mg; IRON: 3mg; SODIUM: 390mg; CALC: 39mg.

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