| 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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