Rosemary Chicken and Vegetables

ingredients

6 boneless skinless chicken breasts
1 clove garlic, minced
1 Tbsp. olive oil
4 medium red potatoes, quartered
5 medium carrots, cut in thirds
3 celery stalks, cut into 2 inch pieces
2 medium onions, cut in wedges
1 c. chicken broth
1/3 c. dry white wine
1 Tbsp. fresh rosemary or 1 tsp. dried rosemary
Salt and pepper
2Tbsp. cold water
1 Tbsp. cornstarch

directions

In 4 qt. Dutch oven, heat oil and cook garlic for 15 seconds. Add chicken and brown. Cook for 10 - 15 min. Add potatoes, carrots, celery, onions, broth, wine, rosemary, and salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 35 minutes. Transfer chicken and vegetables to serving platter. Keep warm.

Source: Sara - Fav. Sue Ciammitti cookbook