Rosemary Chicken and Potatoes Recipe
Ingredients
| Chicken | 1 | |
| Extra-virgin olive oil - 1 tablespoon | ||
| Garlic | 5 Clove (5gm) | |
| White wine | 1 Cup (16 tbs) | |
| Rosemary - 2 to 3 tablespoons, chopped, fresh | ||
| Bay leaf | 2 | |
| Black pepper - 1/4 to 1/2 teaspoon, coarsely grounded | ||
| All-purpose tomatoes - 4 cups (2 pounds), 1/4-inch-thick slices, peeled | ||
| Chicken broth or water - as necessary | ||
Directions
GETTING READY
1) Preheat the oven at 400 degrees.
2) Peel 2 garlic cloves and chop them.
MAKING
2) Take the Dutch oven and sauté the chicken in the oil on high heat for 15 minutes.
3) Add all(chopped and whole cloves) the garlic to the pan. Add wine, rosemary, bay leaves and black pepper. Bring the mixture to boil and simmer for 5 minutes.
4) Add potato slices and cover the pan.
5) Bake for 10 minutes at 400 degrees.
6) Mix the chicken-potato mixture and add broth or water (if required).
7) Cover and bake for 30 minutes.
SERVING
8) Remove the bay leaf and whole cloves of garlic before serving the dish.
TIPS
Remove the skin from the chicken to reduce the calorie.
1) Preheat the oven at 400 degrees.
2) Peel 2 garlic cloves and chop them.
MAKING
2) Take the Dutch oven and sauté the chicken in the oil on high heat for 15 minutes.
3) Add all(chopped and whole cloves) the garlic to the pan. Add wine, rosemary, bay leaves and black pepper. Bring the mixture to boil and simmer for 5 minutes.
4) Add potato slices and cover the pan.
5) Bake for 10 minutes at 400 degrees.
6) Mix the chicken-potato mixture and add broth or water (if required).
7) Cover and bake for 30 minutes.
SERVING
8) Remove the bay leaf and whole cloves of garlic before serving the dish.
TIPS
Remove the skin from the chicken to reduce the calorie.
Chef
