Rosemary and Garlic Potatoes Crispy Potatoes

Potatoes are one of the most versatile vegetables that most people eat.  They can be boiled, mashed, baked, steamed, grated, diced, sliced, etc. but my favourite has to be little tasty bite sized cubes that are flavoured and crispy.

Fresh rosemary roughly chopped with garlic and sea salt perfectly complimented the crispy potatoes and were delicious served with Southern Fried Chicken.  Trust me though, they were nice just on their own (I snuck a few in the kitchen).

To easy to make... perfect to eat!

Rosemary and Garlic Potatoes Crispy Potatoes

 

Serves:

ProPoints per serve: 3

 

600 grams potatoes, peeled and 2 cm diced

2 tablespoons chopped fresh rosemary

2 garlic cloves, crushed

2 teaspoons olive oil

2 teaspoons finely crushed sea salt

Preheat oven to 200 degrees Celsius.

In a large bowl mix all ingredients together.

Place on a single layer on a prepared baking tray.

Cook for 25 - 30 minutes until golden and crispy and cooked through.

(click here for a printable version of this recipe)

Barbecued Lamb and Vegetables

We are still cooking on the barbecue - probably will until the novelty wears off again this summer.  To be honest we don't use it enough or should I say we don't use it too it's full potential.  Really, a girl can only have so many sausages on the barbie!! If we continuously cook the same thing that's when I start thinking to myself that I am sooooo over barbecues!!

So with all that said, the challenge then is to keep barbecuing exciting and this recipe is a perfect example of not only an easy dish but a very flavoursome meal.  Right from the preparation stage and the aromas of the garlic and rosemary I knew we would all enjoy.

Barbecued Lamb and Vegetables

(recipe adapted from Weight Watchers Cook Easy Cookbook)

Serves: 4

ProPoints per Serve: 9

4 cloves fresh garlic, crushed

2 tablespoon fresh rosemary, plus extra sprigs to garnish

salt

freshly ground black pepper

2 tablespoons olive oil

500 gram trimmed lamb fillet or backstrap

2 carrots halved lengthways, cut into 3 cm pieces

2 medium zucchini, thickly sliced

1 small red onion, cut into thin wedges

1 medium red capsicum, cut into 3cm pieces

cooking spray

Combine garlic, chopped rosemary and oil in a small bowl. Place half of the rosemary mixture in a shallow dish. Add lamb and turn to coat.

Steam, boil or microwave carrots until just tender.  Drain and allow to cool slightly.

Combine carrot, zucchini, onion, capsicum and eggplant in a large bowl. Add remaining rosemary mixture and toss to coat.

Heat an oil-sprayed chargrill or barbecue over medium-high heat. Chargrill lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.

Meanwhile, chargrill vegetables, turning occasionally, for 8–10 minutes or until golden and tender. Transfer to a large serving bowl. Add sliced lamb and rosemary sprigs and toss to combine. Serve.

(click here for a printable version of this recipe)

Sweet Chilli and Rosemary Lamb

As you all know by now lamb is one of the favourite meats in the Murray household but it is just so damn expensive here at the moment.  Thankfully I managed to get some lamb sirloins on special, so I stocked up freezing for many more meals to come.

This recipe is one that I have often looked at but just couldn't imagine the sweetness of the chilli sauce with the lamb.  I decided to try it anyway and really glad I did.

To take away some of the sweetness I added fresh rosemary leaves and also added a little wine to thin the thickness of the marinade for the first part of the recipe, allowing it to cover all the lamb. 

The outcome - the flavour was brilliant and the cooked sauce, somewhat sticky, smothered over tender juicy lamb.

Sweet Chilli and Rosemary Lamb

(recipe adapted from WW Secrets of Our Success Cookbook 2008)

Serves: 4

ProPoints per serve: 13

cooking spray

8 baby chat potatoes

1/4 cup sweet chilli sauce

1 tablespoons soft brown sugar

1 tablespoon fresh rosemary, chopped roughly

1 teaspoon grated lemon rind

1 tablespoons lemon juice

1/4 cup dry white wine

1 garlic cloves, crushed

1/2 teaspoon ground smoked paprika

4 x 200 gram lamb sirloins

2 large carrots, peeled and cut into batons

1 bunch brocollini, trimmed

2 bunches baby bok choy, rinsed and cut into quarters

Preheat oven to 180 degrees Celsius.

Cut potatoes into quarters.  Place on foil lined baking tray, spray with cooking spray and roast for 45 minutes or until cooked through and golden.

Meanwhile combine chilli sauce, sugar, rosemary, rind, juice, wine, garlic and paprika in a shallow dish.  Add lamb, toss to coat in marinade.  Cover and refrigerate for 30 minutes.

Preheat a non stick frying pan over high heat, spray with cooking spray.  Remove lamb from marinade and reserve marinade.  Cook lamb for 6 - 8 minutes each side or until cooked to your liking. Remove from pan allowing to rest.

Meanwhile steam vegetables until just cooked.

Bring reserved marinade to the boil in the frying pan.  Simmer for 1 - 2 minutes or until thickened.

Serve lamb topped with chilli marinade along with potatoes and steamed vegetables.

(Click here for a printable version of this recipe)

Pasta with Beef, Bacon, Rosemary and Olives

Wanting comfort food due to a stressful day at work I knew that dinner tonight had to be pasta of some description.  I wanted good ol' Spaghetti Bolognaise but on the other hand also wanted something different.

So with that in mind I was trying to combine my two wants to satisfy my need..... meat sauce but with a difference?  This is where my thoughts led...... Pasta with Beef, Bacon, Rosemary and Olives.  A very pleasing result.. full comfort food that's for sure.

The meat sauce full of beef and bacon was not only thick but very filling, the kalamata olives brought a pleasant saltiness complimenting the fresh rosemary perfectly.  The flavours worked so well together.

Pasta with Beef, Bacon, Rosemary and Olives

Serves: 8

ProPoints per serve: 14

cooking spray

1 brown onion, diced

2 cloves garlic, crushed

250 grams reduced fat bacon

750 grams premium beef mince

4 large sprigs fresh oregano, chopped to 2 inch lengths

1 cup port

2 teaspoons salt

1 teapsoon freshly ground black pepper

1/4 cup tomato paste

440 gram can diced tomatoes

150 grams Kalamata olives, pitted and halved

250 grams pasta of your choice

60 grams fresh parmesan cheese

Spray a large frying pan with cooking spray and heat over a medium heat.  Cook onion and garlic for 5 minutes or until onion has softened.  Add bacon and cook for a further 5 minutes.  Add beef and cook until beef has browned.

Add the rosemary and port.  Increase heat to medium hight and cook until liquid has almost absorbed.  Stir through salt and pepper.

Add tomato paste and stir to combine. 

Stir through diced tomatoes and reduce heat, simmer for 20 minutes.

Meanwhile bring a large saucepan of water to boil and cook pasta according to packet directions.  Drain.

Stir through olives and cook for 5 minutes to ensure they are heated through. Quickly remove the rosemary stalks.  Serve pasta topped with sauce and sprinkle with parmesan cheese if desired.

(click here for a printable version of this recipe)

Barbecued Lamb and Vegetables

" HAPPY NEW YEAR" to each and every one of you.  I wish you, your family and your friends best wishes for 2012.

Summer is definitely the time for cooking on the barbecue. There is something about the ease, the aromas and the relaxing atmosphere that comes from cooking outside.

We tend to have the same things on the grill.. sausages, hamburgers, steaks so last night I decided it was time to try something different.

Everyone enjoyed the flavour of this dish - as usual the rosemary and garlic complimented the lamb.  It was a nice change but will stick to the recipe next time.  I used lamb stir fry strips instead of lamb fillets which of course cooked too quickly on the bbq but didn't need to rest.  Although the lamb wasn't as tender as we would have liked but it was edible and all consumed.

Cross fingers 2012 allows me to be more regular with blogging as last year my work was so hectic, especially with the additional travel,  leaving me struggling to keep up with my precious hobby.  Thank you all for being patient with me and my erratic recipe blogging.  So here goes - the first recipe post for this year!! 

Enjoy....

Barbecue Lamb and Vegetables

(recipe adapted from WW Cook Fresh)

Serves: 4

ProPoints per serve: 9

4 cloves fresh garlic, crushed

2 tablespoons fresh rosemary, chopped, plus extra sprigs to garnish

2 tablespoons olive oil

500 grams lean lamb fillet

2 medium zucchini, thicly sliced

1 onion, cut into wedges

1 medium red capsicum, cut into 3cm pieces

1 bunch brocolini cut into 4 cm pieces

cooking spray

Combine garlic, chopped rosemary and oil in a small bowl. Place half of the rosemary mixture in a shallow dish. Add lamb and turn to coat.

Combine zucchini, onion, capsicum and eggplant in a large bowl. Add remaining rosemary mixture and toss to coat.

Heat an oil-sprayed chargrill or barbecue over medium-high heat.

Chargrill lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.

Meanwhile, chargrill vegetables, turning occasionally, for 8–10 minutes or until golden and tender. Transfer to a large serving bowl.

Add sliced lamb and rosemary sprigs and toss to combine. Serve.

(click here for a printable version of this recipe)

Rosemary and Mustard Kangaroo Fillets

This post has been a long time coming - once again due to my work load and the fact that for some reason we are just soooo busy! Anyhow - enjoy!!

Despite the fact that Kangaroo is a national emblem on our Coat of Arms and an Australian icon it’s a meat that we enjoy eating. It is quite gamey to taste but it is very lean so therefore a better meat to eat.

The key with cooking Kangaroo is that it needs to be cooked medium rare – medium but no more otherwise it will go tough. We tend to cook ours either over the coals in the Weber or on the BBQ.

This time I marinated the roo fillets overnight and they had a beautiful flavour. The rosemary and the mustard really complimented the natural flavour of the meat without overpowering it.

Rosemary and Mustard Kangaroo Fillets

Serves: 4
ProPoints per serve: 7

1 kilogram lean kangaroo fillets
½ cup white wine
2 tablespoons seeded mustard
2 tablespoons redcurrant jelly
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper

Place the fillets in a large snap lock bag or a large dish.

Mix together all remaining ingredients in a jug and mix well. Pour over the fillets. Seal bag or cover dish and refrigerate for 2 hours, overnight if time permits.

Preheat grill or weber.

Remove fillets from marinade, reserving if desired. Cook fillets for 3 – 4 minutes each side. Allow to rest for a few minutes before serving.

Bring reserved marinade to boil in a small pan and allow to reduce by half. Serve with kangaroo, if desired.

(click here for a printable version of this recipe)

Lamb and Rosemary Parcels

Still experimenting with the new ProPoints values and converting recipes is keeping me quite occupied but I must say loving the whole concept behind the new Weight Watchers Program.

Last night's meal of Lamb and Rosemary Parcels fit perfectly into the new plan and we all enjoyed them.

Wrapped in filo pastry the lamb and gravy mixture was comforting and the rosemary added flavour considering there were no real pan juices to use, if you know what I mean? (I find gravy powder mixed with water very bland.)

I guess very similar to a pie, you could easily add extra vegetables such as carrots and peas to turn into a filling pot pie. Now we are talking definite comfort food!!

Lamb and Rosemary Parcels

Serves: 4
ProPoints per serve: 10

cooking spray
600 grams lean lamb strips
1 brown onion, diced
2 tablespoons fresh rosemary, roughly chopped
freshly ground black pepper
3 tablespoons gravy powder
2 cup water
12 sheets filo pastry

Spray a frying pan with cooking spray and over high heat cook lamb strips in batches for 2 - 3 minutes or until sealed. Remove to a plate.

To the same pan fry the onion over a medium heat until soft. Add the rosemary and season with freshly ground black pepper.

In a large jug mix together the gravy powder and water. Add to pan stirring continuously until mixture thickens. Add lamb and stir well. Remove from heat. Strain most of the gravy mixture from the lamb using a sieve and reserving the gravy. Allow lamb to cool slightly.

Preheat oven to 180 degrees Celsius.

Working with one sheet of filo at a time, lay first sheet on a flat surface and spray with cooking spray. Top with a second sheet and spray with cooking spray also. Then put a third sheet on top. With the pastry facing longways from you place 1/4 of the cooled lamb mixture near the end. Fold the top end of the pastry over the mixture. Fold both the short sides over the mixture to enclose filling. Spray edges with cooking spray and roll up into a parcel. Continue with remaining parcels.

Place on a lined oven tray and cook fro 20 minutes or until pastry is golden and filling warm.

Reheat gravy and serve with parcels.

(click here for a printable version of this recipe)

Braised Chicken with Tomato and Rosemary

As winter is settling and the nights are definitely becoming cooler (if not freezing) rustic, home cooking, comfort food is starting to creep onto my menu planner. Tonight's meal was no exception and went down a treat.

Best of all, very easy to put together and on the table in 30 minutes. Just what's needed for a week night. Everyone enjoyed the robust Italian flavours, what's not to like about tomatoes and rosemary? The capers added their own little distinctive flavour with each mouthful also. We served this with plain cooked pasta spirals and some additional steamed vegetables but I imagine it would be deliscious served with anything especially fresh crusty bread to mop up the juice.

Braised Chicken with Tomato and Rosemary

Serves: 4

Points per serve: 6

2 teaspoons olive oil

8 chicken thigh fillets, all visible fat removed

1 rosemary sprig, leaves finely chopped

1 red onion, finely sliced

3 garlic cloves, finely sliced

400gram can chopped tomatoes

1 tablespoon capers, rinsed and drained

1/3 cup dry red wine

salt

freshly ground black pepper

extra rosemary sprigs to garnish

Heat the oil in a large frying pan over a medium heat and cook the chicken for 3 - 4 minutes each side or until browned all over. Add half the choped rosemary and stir to combine. Transfer chicken to a plate.

To the same pan cook onion for 3 - 4 minutes until soft. Add the garlic and remaining rosemary. Cook for 2 - 3 minutes or until fragrant. Add tomatoes, capers and wine. Bring to the boil and return chicken to the pan. Reduce heat to low, cover and simmer for 15 - 20 minutes or until cooked through. Season with salt and pepper. Scatter over extra rosemary.

(click here for a printable version of this recipe)

Roast Chicken with Lemon and Rosemary Potatoes

I have to admit we do quite a few roast dinners but rarely a roast chicken. I cannot explain why that is - we just don't. Being home from work today I decided that we would have a roast chicken dinner tonight.
.
Of course, I just couldn't pop it in the oven and cook it... I had to experiment. After reading a few (well lots) of recipes I came finally across a Jamie Oliver recipe that took my fancy. Not only did the picture look nice the use of fresh herbs really captured my attention... as everyone knows I love fresh herbs.

Roast Chicken with Lemon and Rosemary Roast Potatoes

(recipe adapted from Jamie Oliver)

.

Serves: 8

Points per serve: 7.5

.

1 x 2 kilogram whole chicken

sea salt

freshly ground black pepper

2 kilograms, peeled

1 large lemon

1 whole bulb of garlic, broken into cloves

a handful of fresh thyme

olive oil

sprinkle sweet paprika

a handful of fresh rosemary sprigs, leaves picked

.

Rinse and dry the chicken. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner.
.
About 30 minutes before you plan to cook the chicken remove it from the bench and allow it to come to room temperature.
.
Preheat your oven to 190 degrees Celcius.
.
Bring a large pan of salted water to the boil. Cut the potatoes into pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute, then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy.

While the lemon is still hot, carefully stab it about 10 times. Pat the chicken with kitchen paper and rub it all over with olive oil and sprinkle over the sweet paprika. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Drain most of the fat from the roasting tray, leaving around a tablespoon.
.
Toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. Cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. Ensure juices run clear.....


(click here for a printable version of this recipe)

Herb Crusted Rack of Lamb

I have had quite a busy week and Noel decided that he would cook on both Saturday and Sunday this weekend just to give me a break, isn't he sweet? And boy did he step up to the plate.

Noel, like me, enjoys the challenge of trying something new and when he puts his mind its sure to be a winner. What can I say - these were delicious and he can definately cook them for us any time he likes.

The lamb was delicately cooked, still nice and tender and was complimented by the crunchiness of the herbed breadcrumbs. I am positive that this would make an impressive main at your next dinner party.

Herb Crusted Rack of Lamb

(recipe courtesy of Noel)

Serves: 2

Points per serve: 7

200 grams fresh rich white bread

2 tablespoons fresh flat leaf parsley, chopped

1 teaspoon fresh thyme leaves, chopped

1 teaspoon fresh rosemary leaves, chopped

1 large garlic clove, finely chopped

4 tablespoons vegetable oil

100g unsalted butter

sea salt

freshly ground black pepper

2 lamb racks

2 tablespoons dijon mustard

500 ml lamb or beef stock

1 large sprig of rosemary

Preheat oven to 220 degrees C.

Remove all visible fat from lamb racks.

Blend bread until fine, add herbs and garlic and blend for a further 30 seconds.

Heat oil and butter in a large frying pan until foaming. Season the lamb racks with salt and pepper. Add racks to pan, placing meat side down first, cook for 3 - 4 minutes on each side. Remove from pan and rest for 5 minutes.

Brush mustard onto the meat side of the racks ensuring you generously cover. Press herbed breadcrumbs onto the meat side, pressing firmly to form a crust. At this point, you can cover the bones with foil to reduce burning.

Place on a rack on a foiled lined baking tray. Cook for 10 - 15 minutes or until cooked to your liking. Remove foil prior to serving.

While lamb is cooking, place stock and rosemary in a small saucepan and bring to the boil. Reduce heat and simmer until reduced by half. Strain before serving.

(click here for a printable version of this recipe)

Braised Lamb Shanks with Red Wine and Cranberry Sauce

Winter is officially here and making itself known to us - mind you we think it is cold in Melbourne but compared to some places in the Northern Hemisphere it is relatively mild in comparison!! I travelled to Finland, Sweden and Canada during their winter months and experienced your "cold" during my younger and single days and I remember the snow, the sleet, the frost and the frozen wind quite vividly even to this day.

One thing I do love about winter is casseroles, stews, thick hearty dishes that warm you while you consume and fill you to contentment. Our slow cooker always gets a good workout this time of year as well and tonight's meal was no exception.

Lamb shanks never fail to please around our table especially when they are tender from the slow cooking and paired with a beautiful sauce. Using red wine as a sauce base always accompanies red meat well and the added sweetness from the cranberry sauce just put the "icing on the cake" so to speak. These two flavours together with a hint of rosemary and tomatoes made this dish was delicious.

Of course of side was good ol' mashed potato. It's a shame I didn't have a nice fresh crusty loaf of bread, a bread stick or some crusty rolls... they would have mopped up the juice just as nice if not better than the potatoes! mmmmmm!!

Braised Lamb Shanks with Red Wine and Cranberry Sauce

Serves: 8

2 tablespoons plain flour

salt

freshly ground black pepper

2 tablespoons olive oil

8 lamb shanks, french style

cooking spray

8 carrots, peeled and cut into 2.5cm lengths

2 onions, sliced

1 cup red wine

1 x 220 gram jar whole berry cranberry sauce

6 cups water

2 tablespoons beef stock

Mix together the flour, salt and pepper and place in a plastic freezer bag. Add lamb shanks and toss in the flour ensuring that the shanks are completely covered.

In a large non-stick fry pan add oil and heat over a medium - high heat. Add the shanks, cooking in batches if required. Cook until sealed and browned all over, turning frequently, approximately 5 minutes. Remove from pan and place in slow cooker. (Clean out the pan if the flour has burnt.) Add the carrots to the lamb.

Spray the same pan with cooking spray and saute the onion until golden. Add the red wine, cranberry sauce, water and beef stock powder, stirring until completely combined. Bring to the boil, remove from heat and pour over the lamb shanks and carrots.

Cook in the slow cooker for 4 hours on high heat and 6 - 8 hours on low heat.

Pan Fried Veal with Tomato and Rosemary Sauce

This is a recipe that I have been wanting to try for awhile but have hesitated due to my husband's past dislike of veal. To be honest I was never sure where his dislike of veal came from considering he likes all meats but I am not complaining as now he has acquired the taste for it.
3
The last time we went to the local RSL for dinner I order the veal cutlet and as usual Noel had a try of my meal, enjoyed the veal and we have been buying veal ever since. While discussing his recent change in tastebuds he actually told me "that it probably wasn't the veal he disliked in the past it was probably the way that I cooked it!!" What the?
3
Anyway all is good in The House of Murray now and veal is now a regular meat on our menu. The kids enjoy it too, which is always a counted blessing.
3
The verdict on this recipe - DELISH. "Mam you can cook this again" - words that bring joy to my ears.
3
Overall a very easy dish to prepare and cook. The flavour of the rosemary infused tomato sauce with the mashed pumpkin was amazing and a really nice combination. The tenderness of the veal really made the dish so be careful not to overcook this delicate meat.
3

Pan Fried Veal with Tomato and Rosemary Sauce

Adapted from: WW Pure Taste

Serves: 4
Points per serve: 6.5

1 tablespoon olive oil

4 x veal steaks, 150g each
2 tablespoons finely chopped fresh rosemary

2 teaspoons crushed garlic

1 small red chilli, seeded and finely chopped
4 x 425g tins diced tomatoes
1 tablespoon tomato paste

salt and freshly ground black pepper to taste
500g pumpkin, peeled and cut into chunks

200 grams baby spinach leaves

Heat 2 tsp olive oil in a non stick frying pan and cook the veal until browned on both sides. Remove from pan.

3

Heat the remaining oil in the same pan, add the reosemary, garlic and chilli. Stirfry for 1 minute or until the rosemary becomes aromatic. Add the canned tomatoes and tomato paste, mix well and bring mixture to the boil. Simmer, uncovered, ove medium heat for 10 minutes or until the sauce thickens. Season to taste.

3

While the sauce is simmering, steam the pumpkin until tender, season to taste and mash. Cover with cling wrap to keep warm (if need you can microwave for a minute or so to reheat prior to serving).

3

When the sauce has thickened return the veal to the pan and simmer until the veal is just heated through.

3

Place the pumpkin on a plate and top with the spinach leaves. Serve the veal on the bed of mash with the sauce spooned over.

Mediterranean Chicken Casserole

This dish has never failed me whether it is for a tasty supper, for a special dinner party, an impromptu get together or even for when you are in want of something "tasty". Dinner can be on the table in as little as an hour. I have cooked this for family, friends and even work colleagues and it always gets an applause especially from me. Not bragging but even my kids love it.
.
I serve with some nice fresh crusty bread and a bowl of steamed greens but honestly it is nice just by itself.
.
The early preparation is a little time consuming but trust me, it is well worth it. Even with very minimal ingredients this casserole is bursting with flavour and I am sure your guests will ask you for this recipe!
.
.

Mediterranean Chicken Casserole

>

Serves 6

Points per serve: 6.5

..

1 tbs olive oil
6 small (about 600g) chicken drumsticks, skin on
6 (about 1.5kg) chicken thigh cutlets, skin on
1kg chat potatoes, halved, skin on
4 ripe tomatoes, finely chopped
95g kalamata olives
1 head of garlic, seperated and skin removed
2 sprigs fresh rosemary, leaves picked
125ml dry white wine
Sea salt flakes
Freshly ground black pepper
.

Preheat oven to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
.
Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Return the chicken to the dish and gently mix through the potatoes. Top with tomato, olives and garlic cloves. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
.
Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.
.