- 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
- Remove a thin strip of peel around the center of each potato; set aside.
- 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.
Originally published as Garlic Chicken with Potatoes in Cooking for 2 Winter 2009, p18
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Feb. 28, 2011
"I tasted a little like it was missing something but my husband loved it! Ill play around a little with it to get it to my liking yet to!"