Provençale Garlic Chicken and Potatoes Recipe - BettyCrocker.com

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