Directions:
- Preheat oven to 450˚F.
- Place the potatoes, cauliflower and garlic in a pot with tight-fitting lid. Season with salt and pepper, add stock and bring to boil. Cover and reduce heat to a simmer. Cook 10-12 minutes.
- Meanwhile, heat a large, cast-iron skillet over medium-high heat. Pat the chicken dry with a paper towel, and season with salt, pepper and rosemary. Add EVOO to skillet, 2 turns of the pan. When oil smokes, add chicken skin-side down and cook 10 minutes or so, turning once.
- Remove chicken to a plate and add wine to the pan, scraping up the drippings. Add potatoes, cauliflower and garlic to pan, and top with the browned chicken. Transfer to oven and cook 10-12 minutes more, until vegetables are very tender and the chicken is cooked through.
- Serve chicken, potatoes and cauliflower with giardiniera alongside or topped with a little balsamic drizzle, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.77 Kcal (1062 kJ) | ||
| Calories from fat | 112.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.51g | 19% | |
|---|---|---|---|
| Cholesterol | 58.97mg | 20% | |
| Sodium | 410.15mg | 17% | |
| Potassium | 529.65mg | 11% | |
| Total Carbs | 16.63g | 6% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 17.05g | 34% | |
| Vitamin C | 31mg | 52% | |
| Iron | 31.3mg | 174% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 128.63 Kcal (539 kJ) | ||
| Calories from fat | 57.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.34g | 19% | |
|---|---|---|---|
| Cholesterol | 29.89mg | 20% | |
| Sodium | 207.89mg | 17% | |
| Potassium | 268.46mg | 11% | |
| Total Carbs | 8.43g | 6% | |
| Sugars | 1g | 8% | |
| Dietary Fiber | 1.05g | 8% | |
| Protein | 8.64g | 34% | |
| Vitamin C | 15.7mg | 52% | |
| Iron | 15.9mg | 174% | |
| Calcium | 20.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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