For 4 persons
- 2 lbs chicken breast
- 1 lb Baby carrot (or normal carrot cut into piece)
- 1 lb new potato, cut half
- 1 onion, slice
- 1 tablespoon chopped fresh oregano
- 3 cloves garlic
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 200ml chicken stock
- 60ml dry white wine
- 2-3 tablespoons olive oil
- 2 tablespoons all-purpose flour
Pre-heat the oven with with 180℃
Mix together the olive oil, carrot, potato, onion, oregano, garlic, half of the parsley and half of the salt and pepper.
Place on a tray and bake with 180℃, around 5 mins.
Seasoning the chicken breast with remaining salt and pepper.
Heat the oil in frying pan over medium-high, meaty side down, cook until well browned, around 6-7 mins.
Turn to skin side, cook around 2 mins, until the skin is crispy.
Take out the vegetable from oven. Place the vegetable first in a lager pot and the chicken on top.
Add the chicken stock, wine and flour into the pan ,mix together and bring to boil, scraping to loosen any browned bits from the bottom of the pan.
Pour the stock mixture over the chicken in the big pot. Cover and cook on low heat until the chicken is cooked through, about 2 hours.
Serve the chicken and vegetables with the sauce, and sprinkle evenly with the chopped fresh parsley.
Enjoy!!Tips: you can add 1 small can of tomato paste change to tomato base sauce.