Servings :
Serves 4
Ingredients:
2 Tablespoons olive oil
One chicken, cut into 8 pieces
1 Tablespoon olive oil, s,
6 small carrots, cut into 2" pieces
6 small white potatoes, cut into 2" pieces
2 small onions, cut into 8 wedges
1 head of garlic, separated and peeled
1/2 cup gf chicken broth (just boil chicken pieces in water until chicken falls off bone - waallah! chicken broth)
1/2 cup dry white wine (just leave this out - or add another liquid - like water!)
2 sprigs of fresh rosemary
2 Tablespoons gf dijon mustard (not sure on this one... check the label!)
1 Tablespoon honey
Directions:
Heat oil in a large skillet over medium-high heat. Salt and pepper
chicken pieces and add to skillet. Brown chicken on all sides.
Preheat oven to 425 degrees F.
Place carrots, potatoes, onions and garlic in a large baking dish and
toss with olive oil, season with salt and pepper. Nestle chicken pieces in
the middle of vegetables. Pour broth and wine over chicken and
vegetables. Place rosemary sprigs on top, cover and bake for 30
minutes. Reduce heat to 350 degrees F and baste chicken with a
mixture of mustard and honey. Uncover and continue to bake for 30
minutes or until done.