Chicken Chimichangas

Why this recipe works: For our Pan-Roasted Chicken with Root Vegetables recipe, we stuck with parsnips and carrots that were no more than one inch in diameter. Thicker vegetables were too fibrous. For the chicken, we found cooking the breasts skin side down for the entire cooking time ensured brown, crispy skin and moist meat. Our recipe calls for white wine, but tasters did not notice a substantial difference when we substituted dry vermouth.

Chicken Chimichangas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    bone-in, skin-on split chicken breasts (about 3 pounds), halved crosswise

  • Salt and pepper

  • 1

    tablespoon vegetable oil

  • 4

    carrots, peeled and cut into ½-inch rounds

  • 4

    parsnips, peeled and cut into ½-inch rounds

  • ¼

    cup white wine

  • ¼

    cup low-sodium chicken broth

  • 1

    teaspoon minced fresh rosemary

  • 2

    tablespoons unsalted butter

Directions

• 1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin-side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil. • 2. Pour off fat from skillet. Stir in carrots, parsnips, wine, broth, and rosemary and simmer covered, stirring occasionally, until vegetables are tender and pan is nearly dry, about 8 minutes. Off heat, stir in butter and season with salt and pepper. Transfer to platter with chicken. Serve.


Nutrition

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