Garlic Chicken And Potatoes Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Dont let the amount of,
-potatoes, with the long
-garlic keep you from,
-gentle simmering,
-trying this hearty,
The pungent cloves take on,
Combination of chicken and,
-a mild, sweet, flavor.
YIELD: 4 SERVINGS
PREPARATION TIME: ABOUT 15 M
COOKING TIME: 35 TO 40 MINU
4 each: Whole Chicken Legs, (1 1/2
Crushed,
-To 2 Pounds Total Weight),
1/4 cup: Water,
3 T: Olive Or Salad Oil,
24 large: Cloves Garlic, Peeled And
8 small: Thin Skinned Red Potatoes,
-Slightly Crushed,
-, (EACH 1 1/2 To 2-Inches
Salt & Freshly Ground Black,
In Diameter), Scrubbed
-Pepper,
1 1/2 t: Fresh Minced Rosemary, OR 1
Rosemary Sprigs,
-Tsp Dry Rosemary,
Directions:
Rinse the chicken and pat dry. Heat the oil in a wide frying pan over
medium-high heat. Add the chicken and the potatoes and cook, turning
the potatoes occasionally and the chicken once, until the chicken
pieces are browned on both sides, (about 10 to 12 minutes). Reduce
the heat to low and add the minced rosemary and water to the pan.
Cover and cook for 15 minutes. Turn the chicken again and add the
garlic. Cover and continue to cook, turning the potatoes and garlic
occasionally, until the potatoes are tender throughout when pierced
and the meat near the thighbone is no longer pink, cutting to test,
(about 10 minutes more). Transfer the chicken, potatoes, and the
garlic to a warm platter. Stir the pan drippings, scraping the
browned bits free, and pour over the chicken and vegetables. Season
to taste with the salt and pepper. Garnish with Rosemary sprigs, if
desired. Per Serving: 463 Calories, 30 Grams Protein, 23 Grams
Carbohydrates, 28 Grams Total Fat, 121 Mg. Cholesterol, 124 Mg.
Sodium From Sunsets Quick And Easy Cookbook Copyright 1991
Submitted By SHARON STEVENS On 10-04-94
Source from luhu.jp
medium-high heat. Add the chicken and the potatoes and cook, turning
the potatoes occasionally and the chicken once, until the chicken
pieces are browned on both sides, (about 10 to 12 minutes). Reduce
the heat to low and add the minced rosemary and water to the pan.
Cover and cook for 15 minutes. Turn the chicken again and add the
garlic. Cover and continue to cook, turning the potatoes and garlic
occasionally, until the potatoes are tender throughout when pierced
and the meat near the thighbone is no longer pink, cutting to test,
(about 10 minutes more). Transfer the chicken, potatoes, and the
garlic to a warm platter. Stir the pan drippings, scraping the
browned bits free, and pour over the chicken and vegetables. Season
to taste with the salt and pepper. Garnish with Rosemary sprigs, if
desired. Per Serving: 463 Calories, 30 Grams Protein, 23 Grams
Carbohydrates, 28 Grams Total Fat, 121 Mg. Cholesterol, 124 Mg.
Sodium From Sunsets Quick And Easy Cookbook Copyright 1991
Submitted By SHARON STEVENS On 10-04-94
Source from luhu.jp