Garlic chicken and potatoes

1 servings

Ingredients

Quantity Ingredient
Don't let the amount of garlic keep you from trying this hearty
Combination of chicken and
4 eaches Whole Chicken Legs (1 1/2 To 2 Pounds Total Weight)
3 tablespoons Olive Or Salad Oil
8 smalls Thin Skinned Red Potatoes (EACH 1 1/2 To 2-Inches
In Diameter), Scrubbed
1½ teaspoon Fresh Minced Rosemary, OR 1 Tsp Dry Rosemary, potatoes, with the long gentle simmering,
The pungent cloves take on a mild, sweet, flavor.
Crushed
¼ cup Water
24 larges Cloves Garlic, Peeled And Slightly Crushed
Salt & Freshly Ground Black Pepper
Rosemary Sprigs

Directions

YIELD: 4 SERVINGS

PREPARATION TIME: ABOUT 15 M

COOKING TIME: 35 TO 40 MINU

Rinse the chicken and pat dry. Heat the oil in a wide frying pan over medium-high heat. Add the chicken and the potatoes and cook, turning the potatoes occasionally and the chicken once, until the chicken pieces are browned on both sides, (about 10 to 12 minutes). Reduce the heat to low and add the minced rosemary and water to the pan.

Cover and cook for 15 minutes. Turn the chicken again and add the garlic. Cover and continue to cook, turning the potatoes and garlic occasionally, until the potatoes are tender throughout when pierced and the meat near the thighbone is no longer pink, cutting to test, (about 10 minutes more). Transfer the chicken, potatoes, and the garlic to a warm platter. Stir the pan drippings, scraping the browned bits free, and pour over the chicken and vegetables. Season to taste with the salt and pepper. Garnish with Rosemary sprigs, if desired. Per Serving: 463 Calories, 30 Grams Protein, 23 Grams Carbohydrates, 28 Grams Total Fat, 121 Mg. Cholesterol, 124 Mg.

Sodium From Sunset's Quick And Easy Cookbook Copyright 1991 Submitted By SHARON STEVENS On 10-04-94

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