A garlicky chicken dish you’re sure to enjoy!
- 1 cup olive oil *
- 10 garlic cloves
- 4 russet potatoes- large, peeled and quartered
- 6-8 chicken parts-your favorite
- 1 ½ cups good white wine *
- 1/3 cup parsley- chopped
- 1 Tbs dried oregano
- salt and freshly ground black pepper
- 1 ½ cups chicken stock
Heat oven to 375º. Heat oil in a roasting pan set over two burners on medium heat. Add garlic and potatoes and cook, turning until the potatoes are golden brown, approximately 45 minutes. Transfer potatoes and garlic to plate. Add chicken pieces to pan and cook until golden brown turning once, about 20 mins. Add wine and cook until reduced by half, about 5 minutes. Return potatoes and garlic to the pan, sprinkle with parsley, oregano, salt and pepper. Add the stock and transfer the pan to the oven and bake until everything is thoroughly cooked. About 45 minutes.
NOTE: serve this with a small side dish of spaghetti. There should be enough liquid in the pan to stir into the pasta. Or just serve a nice tossed salad. Although this is how my grandmother did it, I do find it easier to cook the chicken, etc. in two parts in a large frying pan and then transferring everything to the roasting pan.
*Can be found at the E 48th street market.