| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Chicken pieces |
| 1 |
tb |
Olive oil |
| 4 |
|
Quartered potatoes |
| 3 |
|
Minced garlic cloves |
| 1 1/2 |
ts |
Dried oregano |
| 1 |
ts |
Dried thyme |
| 1/4 |
ts |
Salt |
|
|
Pepper |
| 1/2 |
c |
Dry white wine |
INSTRUCTIONS
Rinse chicken under cold running water; pat dry. Heat oil in skillet.
Brown chicken well on both sides; remove to large casserole dish.
Wash hands after handling raw poultry. Add potatoes to skillet; brown
well; turning frequently. Add garlic to pan juices; saute'. Return
chicken & potatoes to skillet; tossing to coat with garlic. Remove
chicken & potatoes with slotted spoon. Discard any fat left in pan.
Add wine to pan; bring to boil & pour over chicken & potaotes. Cover
casserole dish & bake in 350 oven for 35 minutes or until chicken &
potaotes are tender. Cover & refrigerate leftovers promply. Use
within 1-2 days. Wine Suggestion: Rose or White Zinfandel.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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