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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I found this recipe when I was looking for something to use up some of the vermouth I have. Ingredients:
4 chicken breast halves (bone in or out) |
4 -5 tablespoons minced garlic |
1/3 cup extra virgin olive oil |
1 1/2 lbs yukon gold potatoes, scrubbed |
1 cup dry white wine or 1 cup vermouth |
salt & freshly ground black pepper |
1/4 teaspoon dried thyme |
1/4 teaspoon dried rosemary |
1/4 teaspoon dried oregano |
2 tablespoons cognac (brandy) |
Directions:
1. Preheat oven to 350 degrees .
2. In a small bowl, combine minced garlic and olive oil, allowing to infuse for 15 minutes. Cut the potatoes lengthwise into wedges. Place chicken into a baking pan with potatoes around chicken. Sprinkle with oregano, thyme and rosemary, salt and pepper. Add garlic-oil and wine.
3. Bake 20 minutes, turn chicken, bake another 20 minutes. Add cognac. Bake another 20 minutes, or until chicken juices run clear and the potatoes are tender.
4. Drizzle the pan juices over the chicken and potatoes on a platter.
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