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Ingredients
- 1 (2-4 lb.) chicken, cut in pcs
- 4 tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1 c. white wine
- 1 tbsp. minced rosemary
- 4-5 potatoes, cut into 1/4 inch slices
- Salt and pepper to taste
Directions
- Wash and dry chicken. Saute/fry chicken pcs and garlic in 2 Tbsp. of extra virgin olive oil, over medium heat in uncovered oven proof casserole. Turn chicken often. When chicken begins to brown, drain off most of the oil. Add in wine, rosemary and cover and simmer for about 5 min. Add in potatoes, salt, and pepper.
- Cover casserole and place in oven. Bake, stirring occasionally, till potatoes are tender, about 15 min. Add in a little chicken broth (dry package mix, diluted in warm water). Don't, however, add in too much liquid because this dish should be rather dry. Watch potatoes. Try not to let them get too soft and disintegrate. Serve very warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 10 servings | |
| Calories 323 | |
| Calories from Fat 174 | 54% |
| Total Fat 19.45g | 24% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 71mg | 3% |
| Potassium 506mg | 14% |
| Total Carbs 13.58g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.75g | 1% |
| Protein 18.73g | 30% |
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