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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Great hearty dish. I made this the first time my husband's family came over for dinner and they loved it. Ingredients:
3 tablespoons olive oil |
4 chicken thighs (with skin and bone) |
salt and pepper |
1 1/2 lbs small red potatoes (or russet potatoes cut into strips) |
4 large garlic cloves, minced |
3/4 cup dry white wine |
3/4 cup chicken broth |
1 1/2 teaspoons oregano |
1 teaspoon thyme |
2 tablespoons unsalted butter |
Directions:
1. Preheat oven to 450 degrees. Heat oil in a large pot over high heat. Sprinkle chicken with salt and pepper. Cook chicken in pot until golden on all sides. Transfer to a bowl. Add potatoes into pot until golden brown, stirring occasionally. Add the garlic and saute for 1 minute. Add wine and stir to scrape up any brown bits. Add broth, Oregano and Thyme. Return the chicken to the pot. Bring to a boil. Add all ingredients to a roasting pan. Put the 2 Tablespoons of butter over the chicken. Cook for 20 minutes or until chicken reaches 165 degrees.
2. Optional: add peas for color.
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