Garlic Braised Chicken & New Potatoes
Source of Recipe
AMA Family Health Cookbook
List of Ingredients
2 whole heads garlic (30 cloves)
3 1/2 pounds chicken breast or thigh, skinless
salt and pepper to taste
1 tablespoon olive oil + 1/2 tbl.
1 1/2 pounds red potatoes, cut 1" chunks
1 tablespoon chopped fresh rosemary (1 tsp. dried)
1 cup chicken broth
1 cup white wine or additional broth
1/4 cup chopped flat leaf parsleyRecipe
Preheat oven to 350ºF. Separate unpeeled garlic into cloves and trim the ends. Drop the garlic cloves into a pot of boiling water for about 15 seconds to loosen their skins. Remove with slotted spoon, then slip off the garlic skins. Season the chicken with salt and pepper. In a large ovenproof Dutch oven, heat 1 tbl. of oil and cook chicken over medium heat for 5 minutes. Turn and cook another 5 minutes until both sides are lightly browned.
Remove the chicken from the pan and add the remaining 1/2 tbl. of oil along with the potatoes and garlic. Cook the potatoes and garlic, tossing in the oil, until they are just beginning to turn golden, about 3 minutes. Return the chicken to the pan, sprinkle with the rosemary, and add the broth and wine. Cover the pan tightly and bake until the chicken is cooked through, juices run clear, and potatoes and garlic are tender, about 50 minutes to 1 hour. Remove chicken, potatoes and garlic to a platter and spoon pan juices on top. Sprinkle with parsley and serve. Serves 6.
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