Pan-fried chicken with mini potatoes and mushrooms

Serves 4

Rosemary chicken in a bed of cremini mushrooms and yellow fleshed potatoes.

1 tbsp

canola oil

500 g. (approx. 6 pieces)

skinless boneless chicken thighs

onion, cut into half moons

6 cloves

garlic, diced

1/2 cup

no salt added chicken broth

2 tbsp

fresh rosemary leaves, or 1 tbsp dried rosemary leaves

1 tsp

freshly cracked black pepper

1 lb

mini yellow fleshed potatoes, cut in half

1 lb

whole small cremini mushrooms, rinsed

Heat a large 12 or 14--inch oven safe skillet over medium-high heat. When the pan is hot, add oil and chicken, brown well. Remove from the pan and place on a clean plate.
Reduce heat to medium, add onions and garlic and sauté until the onions are turning a golden brown, approximately 3-6 minutes.
Pour chicken broth over top and then using a flat edged wooden spoon or spatula, scrape up any bits that have browned in the pan.
Add chicken back into the skillet. Sprinkle with rosemary and cracked pepper. Add potatoes and mushrooms. Bring to the boil, cover, reduce heat and gently simmer for 25 minutes.
Preheat oven to 375°F. Remove lid from the pan, place in oven for 15 minutes or until the potatoes are a golden brown, gently stir and serve.
Garnish with peas if desired.