(serves 4)
1 4 lb
chicken cut up into 8 pieces
4
potatoes peeled and quartered lengthwise
10 cloves
of garlic
Salt,
pepper, oregano, garlic powder
1/2 c
olive oil
1 ½ c
white wine or vermouth (I prefer vermouth)
1 ½ c chicken stock
1 c
frozen green peas
3 T
chopped fresh Italian parsley
Methods:
Preheat
oven to 400 degrees.
Put ¼ c
olive oil in your favorite cast iron skillet and heat over medium heat. (No,
you don’t need cast iron, but I do bake my chicken in this. Otherwise you may
have to transfer it to a pan.)
Add 5
cloves of garlic to oil. Then add chicken and brown on each side. You may have
to do this in stages. And don’t crowd the chicken, it takes longer that way. If
your garlic cloves start to burn take them out. After chicken is all browned
remove from skillet and do the same with potatoes. If at any time you think you
need more olive oil feel free to add it. When potatoes are brown remove from
skillet.
Now use your vermouth or wine and deglaze your
pan. Let simmer a minute and scrape the bottom of your pan. Now add the other 5
garlic cloves and and chicken stock. Let t simmer about 5-10 minutes to thicken
until reduced by half.
Add back chicken
and potatoes that have now been WELL SEASONED with garlic powder,
oregano and
salt and pepper and place in hot oven. Place the potatoes on top of the
liquid so they stay crisp! Otherwise you will get soggy potatoes. Bake
for about 45 minutes until chicken
and potatoes are well browned and crisp. Add frozen peas during last 15
minutes
of baking.
Recipe from>>>thisishowicook.blogspot.in
