Garlic Chicken with Potatoes Recipe
- 6 small red potatoes
- 2 chicken leg quarters
- 1 tablespoon canola oil
- 1 cup chicken broth
- 12 garlic cloves, minced
- 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon minced fresh thyme or dash dried thyme
- 1. Remove a thin strip of peel around the center of each potato; set aside.
- 2. With a sharp knife, cut leg quarters at the joints if desired. In a large skillet, brown chicken in oil on both sides. Add the potatoes, broth, garlic, rosemary and thyme. Bring to a boil. Reduce heat to low; cover and cook for 40-45 minutes or until a meat thermometer reads 180°. Yield: 2 servings.
1 chicken quarter and 3 potatoes (prepared with reduced-sodium chicken broth) equals 494 calories, 24 g fat (5 g saturated fat), 105 mg cholesterol, 390 mg sodium, 34 g carbohydrate, 3 g fiber, 36 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.