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Recipe
Chicken With Potatoes And Rosemary Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2041g | |
| Calories 3255 | |
| Calories from Fat 1746 | 54% |
| Total Fat 194.69g | 243% |
| Saturated Fat 47.86g | 191% |
| Trans Fat 0.0g | |
| Cholesterol 694mg | 231% |
| Sodium 709mg | 30% |
| Potassium 5234mg | 150% |
| Total Carbs 140.4g | 37% |
| Dietary Fiber 19.0g | 63% |
| Sugars 9.87g | 7% |
| Protein 188.13g | 301% |
Ingredients Convert Measures
- 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.
