How to make it

  • Dredge the chicken pieces in some flour, sprinkled with salt & pepper, arrange in a baking dish (rectangular pyrex works well)
  • Chop the onions and potato, add to dish
  • Holding the head of garlic on it's side, chop off the top 1/4, so that the tops of the garlic cloves are a little exposed. Then separate and scatter throughout the dish
  • Season with salt and pepper, and drizzle a little olive oil over the entire dish (not too much!).
  • Sprinkle with parsley and put in a 350 oven.
  • After about 20 min, add 1/4 cup chicken broth, and 1/4 cup wine to the dish.
  • Let it roast about another 40 min, or until the chicken is cooked through, and the garlic is soft enough to squeeze out of it's peel.
  • Make sure to check along the way - if the dish looks dry, add a bit more wine and broth.
  • Remove dish from oven, and reserve the liquid.
  • Plate up the chicken/potatoes/garlic/onion, garnish with some more chopped parsley, and drizzle with some of the juice from the pan. If the liquid is too thin, you could put it on a medium flame on the stove, add some cornstarch if necessary to thicken it up.

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    I prefer the Dark meat of chicken for most recipes I placed this is in my hall of fame collection it was that great.

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  • pat2me 12 years ago
    This sounds delicious, thanks for posting it!
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