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Garlic Chicken with Tomatoes and Potatoes Recipe
|Thin skinned red potatoes||6 Small, scrubbed and cut lengthwise into quarters (Each About 2 Inches In Diameter)|
|Pear shaped tomatoes||12 Ounce, cut lengthwise into quarters (Roma Type)|
|Garlic||12 Clove (60 gm), peeled and crushed|
|Herbes de provence/1/2 teaspoon dry thyme and a pinch of fennel seeds||1⁄2 Teaspoon|
|Chicken||3 1⁄2 Pound, cut up (1 Whole)|
|Coarsely ground pepper||1⁄4 Teaspoon|
|Dry mustard||1 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Cornstarch||2 Tablespoon, blended with 2 tablespoons cold water|
|Cold water||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Calories 598 Calories from Fat 265
% Daily Value*
Total Fat 29 g45.3%
Saturated Fat 8.4 g41.9%
Trans Fat 0 g
Cholesterol 177.3 mg
Sodium 372.5 mg15.5%
Total Carbohydrates 20 g6.7%
Dietary Fiber 1.6 g6.4%
Sugars 2.2 g
Protein 56 g112%
Vitamin A 14.5% Vitamin C 36.7%
Calcium 7.1% Iron 16.2%
*Based on a 2000 Calorie diet
Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of potato mixture.
Sprinkle with pepper.
In a small bowl, mix mustard and wine; pour over chicken.
Cover and cook at low setting until meat near thighbone is very tender when pierced (6 1/2 to 7 hours).
Carefully lift chicken and potatoes to a warm serving dish; keep warm.
Skim and discard fat from cooking liquid, then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
Season sauce to taste with salt; pour over chicken and potatoes.
Sprinkle with parsley.