Tuscan Chicken Topped With Roasted Red Potato Crust |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Diane Phillips Ingredients:
8 boneless chicken thighs |
3 teaspoons salt |
1 1/2 teaspoons fresh ground black pepper |
5 tablespoons olive oil |
4 garlic cloves, mashed |
3 garlic cloves, slivered |
1/3 cup balsamic vinegar |
1/2 cup chicken broth |
2 teaspoons dried rosemary |
3 cups red potatoes, sliced 1/4 inch thick |
Directions:
1. Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
2. In a 3-quart Dutch oven, heat 2 tablespoons oil; saute the chicken until it is browned on all sides, about 3 minutes per side.
3. Add the mashed garlic, and deglaze the pan with balsamic vinegar.
4. Shake the pan to loosen any browned bits that have formed on the bottom.
5. Add in chicken broth and rosemary; turning the chicken in the sauce.
6. Cover the casserole and simmer 10 minutes.
7. Preheat oven to 400°; pour the remaining 3 tablespoons oil, the garlic slivers, 2 teaspoons salt, and 1 teaspoon pepper into a big bowl or large ziploc bag.
8. Add the potatoes and toss to coat them with the mixture.
9. Spread the potatoes in an even layer over the chicken in the casserole.
10. Transfer to the oven; bake 45 minutes, until the potatoes are golden brown.
11. To serve, slice into the potatoes, and serve each person one piece of chicken on a bed of potatoes, spooning some of the pan juices over the chicken.
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