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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 20 |
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Chicken in a white-wine garlic sauce. Also, you can add frozen (or fresh) peas to the dish right when it comes out of the oven. Ingredients:
2 -3 lbs boneless skinless chicken breasts |
2 teaspoons salt |
1 teaspoon ground black pepper |
1/3 cup olive oil |
2 cups canola oil, for frying |
3 large idaho potatoes, peeled and cut into thick wedges |
2 garlic cloves, peeled and mashed |
1 tablespoon dried oregano |
1/2 cup white wine |
2 tablespoons fresh parsley leaves, chopped |
Directions:
1. Heat oven to 400 degrees F.
2. Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.
3. Heat 2 cups of canola oil to 350 degrees F.
4. While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.
5. For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.
6. Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.
7. Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.
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