Pollo asado con verduras y arándanos rojos

Ingrédients

• boneless
• skinless chicken breasts 2.00 whole sliced thinly into fillets
• salt 0.25 tsp
• olive oil 1.00 tbsp divided
• yellow onion 1.00 med small diced
• garlic 2.00 clove minced
• fresh rosemary 1.00 tbsp chopped
• carrots 1.00 cup chopped
• maple syrup 1.50 tbsp
• white wine 0.50 cup
• fresh cranberries 1.00 cup
• flat leaf parsley 0.25 cup chopped

Préparation

1. 1

   Preheat the oven to 400°F.

2. 2

   Season chicken breasts with salt.

3. 3

   Heat a large Dutch oven or large ovenproof skillet over medium-high heat. Add ½ Tbsp of olive oil

4. 4

   then add the chicken. Sear until golden brown on both sides (but not cooked through). Remove chicken to a plate.

5. 5

   Return the skillet to medium heat and add other ½ Tbsp of oil. Add onion

6. 6

   garlic

7. 7

   rosemary

8. 8

   and carrots and cook until onion is translucent

9. 9

   about 4–5 minutes.

10. 10

    Add syrup and white wine and cook until reduced by half

11. 11

    about 3–4 minutes. Stir in the cranberries.

12. 12

    Add the chicken back to the skillet and nestle it between the vegetables and cranberries.

13. 13

    Cover with a lid and bake for 10–15 minutes until the chicken is cooked through and the vegetables are tender.

14. 14

    Serve with a sprinkle of parsley.