Last night I had plans to make Skirt Steak with Roasted Root Vegetables, a recipe I found in a Food Network magazine over the summer. It was originally to be made last Thursday but kept getting pushed back. I opened up my skirt steak and it smelled awful. Like, take out to the garbage outside awful. Super sad moment because I was looking forward to some beef. I pulled an audible and grabbed a couple of chicken breast from our basement freezer and started them to defrost. I ended up adapting the recipe even more by adding some onion to the carrots and parsnips and adding a gravy to the chicken.
I cut the parsnips and carrots into sticks and the onion into thin strips, tossed them with olive oil, Worcestershire, salt, pepper and rosemary. The veggies were then roasted in a 450 degree oven for 50 minutes, stirring once after about 20 minutes.
Meanwhile, I marinated the chicken in minced garlic, olive oil, worcestershire and chopped rosemary. I let it sit while the oven warmed and the veggies cooked for the first 25 minutes.
After the vegetables were stirred, I heated up my cast iron skillet over medium-high heat. Let it get really hot before you start your chicken because then everything will get all caramely and delicious. Let the chicken cook for about 4-5 minutes per side, or until done in the middle. Depends on your pan choice, thickness of chicken and heat.
Please excuse above blurry photo. It looked way better on my phone. Remove your chicken and cover with foil to keep warm. Pour some white wine and chicken broth into your pan. Let the wine boil and prepare a slurry. Combine 2 tsp water with 1 tsp cornstarch. This will act as a thickener for your gravy. Add it to the wine and chicken broth and cook until desired thickness is reached.
Recipe: Garlic Worcestershire Chicken and Veggies (Serves 4)
4 chicken breasts (4-6 oz each)
5 tsp Worcestershire
5 medium carrots, cut into sticks
5 medium parsnips, cut into sticks
1 small onion, sliced (use more if your family likes onions, my dad dislikes them)
3 Tbsp extra virgin olive oil
3 cloves garlic, minced
1 Tbsp chopped Rosemary
Salt and pepper to taste
1/4 cup white wine
1 cup chicken broth
1 tsp cornstarch
2 tsp water
1. Preheat oven to 450 degrees.
2. In a shallow baking pan, mix together onion, carrots, parsnips, 2 tsp Worcestershire, 1.5 Tbsp olive oil, 1/2 Tbsp rosemary. Stir until the veggies are well coated. Put in oven for 50 minutes, stirring after 20 minutes.
3. In a medium to large bowl, mix together chicken breasts, garlic, 3 tsp Worcestershire, 1.5 Tbsp olive oil, 1/2 Tbsp rosemary, salt and pepper. Let sit for about 15-2o minutes to let chicken marinate.
4. Heat a cast iron skillet over medium-high heat for 3-4 minutes. Let it get really hot. Add chicken and cook 4-5 minutes per side, or until done. Remove and cover with foil
5. Add white wine and chicken broth to pan and stir.
6. In a small bowl, combine cornstarch and water together. Add to gravy and cook until thickened to desired consistency. Serve over the chicken and veggies.
This is a good comforting meal for a cold night. If only it was cold here! It was in the 60s when I ate dinner but I’m going to pretend it was cold out. It’s, also, pretty healthy. About 455 calories per serving and 25 g protein.