Provençale Garlic Chicken and Potatoes
Ingredients
- 1 pound small red potatoes, cut into fourths
- 1 bag (16 ounces) baby-cut carrots
- 15 cloves garlic (about 1 bulb), peeled and cut in half
- 2 1/2 pounds bone-in chicken pieces (breast halves, legs, thighs), skin removed
- 1 cup chicken broth
- 1/2 cup dry sherry or chicken broth
- 1 teaspoon dried basil leaves
- 1/2 teaspoon dried rosemary leaves, crumbled
- 1/2 teaspoon salt
- 1 jar (6 ounces) marinated artichoke hearts
- 2 teaspoons cornstarch
- 1 tablespoon water
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