| 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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