Garlic Chicken & Potatoes Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Whole chicken legs,
1 tsp: Dry rosemary,
-1 1/2: to 2 lbs TOTAL,
1/4 cup: Water,
3 tbsp: Olive or salad oil,
24 large: Cloves garlic, peeled and
8 small: Red thin-skinned potatoes,
-slightly crushed,
-EACH 1 1/2 to 2" diameter,
Salt and pepper,
-scrubbed,
Rosemary sprigs, optional
1 1/2 tsp: Minced fresh rosemary OR,
Directions:
[Yes, it really *does* say 24 cloves of garlic.]
Rinse chicken and pat dry. Heat oil in a wide frying pan over
medium-high heat. Add chicken and potatoes; cook, turning potatoes
occasionally and chicken once, until chicken pieces are browned on
both sides (10 to 12 minutes.)
Reduce heat to low and add minced rosemary and water to pan. Cover
and cook for 15 minutes. Turn chicken again and add garlic. Cover
and continue to cook, turning potatoes and garlic occasionally, until
potatoes are tender throughout when pierced and meat near thighbone
is no longer pink; cut to test (about 10 more minutes). Transfer
chicken, potatoes, and garlic to a warm platter.
Stir pan drippings, scraping browned bits free; pour over chicken and
vegetables. Season to taste with salt and pepper. Garnish with
rosemary sprigs, if desired.
Per serving: 463 calories, 30 g protein, 23 g carbohydrates, 28 g
total fat, 121 mg cholesterol, 124 mg sodium
from Sunset Quick & Easy Cookbook posted by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 04-22-95
Source from luhu.jp
Rinse chicken and pat dry. Heat oil in a wide frying pan over
medium-high heat. Add chicken and potatoes; cook, turning potatoes
occasionally and chicken once, until chicken pieces are browned on
both sides (10 to 12 minutes.)
Reduce heat to low and add minced rosemary and water to pan. Cover
and cook for 15 minutes. Turn chicken again and add garlic. Cover
and continue to cook, turning potatoes and garlic occasionally, until
potatoes are tender throughout when pierced and meat near thighbone
is no longer pink; cut to test (about 10 more minutes). Transfer
chicken, potatoes, and garlic to a warm platter.
Stir pan drippings, scraping browned bits free; pour over chicken and
vegetables. Season to taste with salt and pepper. Garnish with
rosemary sprigs, if desired.
Per serving: 463 calories, 30 g protein, 23 g carbohydrates, 28 g
total fat, 121 mg cholesterol, 124 mg sodium
from Sunset Quick & Easy Cookbook posted by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 04-22-95
Source from luhu.jp