| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | October 199 | 1 | servings | |
INGREDIENTS
| 1 | Chicken; quartered, backbone | |
| ; removed (4 | ||
| ; 1/2-pound) | ||
| 1 | tb | Dried oregano |
| 1 | ts | Garlic powder |
| 3 | tb | Olive oil |
| 2 | lg | Russet potatoes; (about 14 ounces |
| ; each), peeled, each | ||
| ; cut into 6 pieces | ||
| 6 | lg | Garlic cloves; peeled |
| 1/2 | ts | Dried crushed red pepper; (or more) |
| 1/2 | c | Chicken stock or canned chicken broth |
| 1 | c | Frozen green peas; thawed |
| Chopped fresh parsley; (optional) |
INSTRUCTIONS
Preheat oven to 450F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and saute until golden brown, about 5 minutes. Transfer potatoes to bowl. Add chicken to same pot and saute until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and saute 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil. Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve. Makes 4 servings. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 3851 Calories (kcal); 275g Total Fat; (65% calories from fat); 271g Protein; 59g Carbohydrate; 1358mg Cholesterol; 1216mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 36 Lean Meat; 1 Vegetable; 0 Fruit; 32 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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