Roast Chicken with Spring Vegetables
- 3 to 3 1/2 pound chicken
- Salt and coarse ground pepper
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon rosemary
- 1/2 teaspoon basil
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1/2 pound asparagus spears
- 1/2 pound snow peas
Heat Presto® Electric Skillet at 350°. Pat chicken dry with paper towels. Sprinkle cavity and all sides of chicken lightly with salt and pepper. Add oil and chicken; cook until browned, turning every 2 to 3 minutes. Remove chicken. Add onion; cook at 300° until translucent. Stir in garlic, rosemary, and basil; cook for 1 minute. Put rack in skillet and place chicken, breast side down, on rack. Add wine and broth; cook at 400° until boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, for 20 minutes. Turn chicken so that breast side is up. Cook, covered, until chicken is tender and juices are clear when inside of thigh is pierced with a fork, about 25 minutes. Remove chicken to serving platter; keep warm.
Pour liquid from skillet and strain fat. Return 1/4 cup of liquid to skillet. Add asparagus and snow peas; cook at 300° until tender and almost all liquid has evaporated, about 5 minutes.
Custom fit cooking racks are available for most Presto® Electric Skillets. If a cooking rack is not available, canning jar metal rings can be used to lift the chicken off the cooking surface of the skillet.