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Rosemary Chicken And Potatoes

New.Wife's picture
Ingredients
  Chicken 3 Pound, trimmed of fat and cut into eighths (1 no.)
  Extra virgin olive oil 1 Tablespoon
  Garlic 5 Clove (25 gm), impeded
  Dry white wine 1 Cup (16 tbs)
  Fresh rosemary 3 Tablespoon, chopped
  Bay leaf 2
  Black pepper 1⁄2 Teaspoon, coarsely ground
  Tomatoes 2 Pound, peeled (4 cups, 1/4-inch-thick slices, all purpose)
  Chicken broth/Water 1 Cup (16 tbs) (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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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