POLLO CON PATATE – Chicken with Potatoes
Ingredients
3 tbsp extra-virgin olive oil
2 chicken breast with bone and skin, halved crosswise
4 chicken thighs
salt
Freshly ground black pepper
1 ½ pounds small red-skinned potatoes, halved
4 cloves garlic, finely chopped
½ cup dry white wine
½ cup chicken broth (½ chicken bouillon dissolved in boiling water)
1 tsp dried oregano
Preheat oven to 450 º F.
Heat the oil in a large skillet over high heat. Sprinkle the chicken with salt and pepper.
Working in batches, cook the chicken until golden brown on all sides, about 10 minutes.
Transfer the chicken to a large shallow baking dish. Baking dish should be large enough to hold all the chicken pieces and potatoes.
When all the chicken has been transferred to the baking dish, place in the oven while you are cooking the potatoes.
Add the potatoes to the same skillet and cook until they are golden brown, stirring occasionally, about 10 minutes.
Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot.
Stir in the broth and oregano.
Pour the potatoes and all the broth from the skillet over the chicken in the baking dish.
Cover the dish with foil and put in the oven. Bake until the chicken is cooked through, about 20 minutes.
Arrange the chicken and potatoes on a platter and serve.
Serves 4
Preparation and Cooking Time: 40 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
Please leave your comments below … I would love to hear your feedback:
Review this Recipe. Share your own Recipe.
Comments