Creamy Chicken and Vegetables
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Heat over medium heat 1 TBSP oil in large pan, add chicken skin side down. Cook until skin is browned (about 7 minutes) add ¾ cup broth and all vegetables except peas. Cover and cook on low heat for 40 minutes or until vegetables are softening.
In saucepan heat 2 TBSP oil and whisk in flour. When mixed and clumps are gone add milk and broth. Whisk until smooth. Add yogurt and rosemary. Cook on low heat until sauce begins to thicken.
Add sauce and peas to chicken and vegetables and cook on low for an additional 15 minutes.
Pour over white or brown rice, quinoa or couscous.