Garlic chicken & potatoes

4 servings

Ingredients

Quantity Ingredient
4 Whole chicken legs 1 1/2 to 2 lbs TOTAL
3 tablespoons Olive or salad oil
8 smalls Red thin-skinned potatoes EACH 1 1/2 to 2\" diameter scrubbed
1½ teaspoon Minced fresh rosemary OR
1 teaspoon Dry rosemary
¼ cup Water
24 larges Cloves garlic, peeled and slightly crushed
Salt and pepper
Rosemary sprigs (optional)

Directions

[Yes, it really *does* say 24 cloves of garlic.] Rinse chicken and pat dry. Heat oil in a wide frying pan over medium-high heat. Add chicken and potatoes; cook, turning potatoes occasionally and chicken once, until chicken pieces are browned on both sides (10 to 12 minutes.)

Reduce heat to low and add minced rosemary and water to pan. Cover and cook for 15 minutes. Turn chicken again and add garlic. Cover and continue to cook, turning potatoes and garlic occasionally, until potatoes are tender throughout when pierced and meat near thighbone is no longer pink; cut to test (about 10 more minutes). Transfer chicken, potatoes, and garlic to a warm platter.

Stir pan drippings, scraping browned bits free; pour over chicken and vegetables. Season to taste with salt and pepper. Garnish with rosemary sprigs, if desired.

Per serving: 463 calories, 30 g protein, 23 g carbohydrates, 28 g total fat, 121 mg cholesterol, 124 mg sodium from Sunset Quick & Easy Cookbook posted by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 04-22-95

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