Roast Chicken with Spring Vegetables For Electric Skillet

  • 3½lb (1.6kg) chicken, washed and dried
  • ½lb (225g) snow peas
  • ½lb (225g) asparagus spears
  • ¼ cup dry white wine
  • ½ cup chicken broth
  • 1 small chopped onion
  • 1 tablespoon olive oil
  • 1 crushed garlic clove
  • ½ teaspoon basil
  • 4 sprigs rosemary
  • Salt and coarse ground pepper

Cooking Procedure:

  1. Heat the skillet to 350°F (175°F).
  2. Sprinkle inside and outside of chicken with salt and pepper.
  3. Add oil and chicken to skillet and cook until browned, turning every 4 or 5 minutes. Take out chicken.
  4. Add onion and cook at 300°F (150°C) until soft.
  5. Stir in garlic, basil and rosemary, cook for one more minute.
  6. Place rack into skillet and place chicken on the rack, breast side down.
  7. Add wine and chicken broth; cook at 400°F (205°C) until boiling.
  8. Turn down heat to simmer between 150°F (65°C) and 200°F (95°C) and cook, covered, for 20 minutes.
  9. Turn chicken over so that breast side is up.
  10. Continue cooking, covered, for another 25 minutes until chicken is tender. Check by piecing inside of thigh, to see juices are clear .
  11. Remove chicken and keep warm.
  12. Pour liquid from skillet and strain off the fat then return ¼ cup of liquid back to the skillet.
  13. Add snow peas and asparagus and cook at 300°F (150°C) for another 5 minutes until ready and almost all liquid has evaporated.

Sufficient for 4 to 6 servings

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