Title: Garlic Chicken & Potatoes
Categories: Entree Chicken
Yield: 4 Servings

4		Whole chicken legs 1 1/2 to 2 lbs TOTAL
3	tb	Olive or salad oil
8	sm	Red thin-skinned potatoes EACH 1 1/2 to 2" diameter scrubbed
1 1/2	ts	Minced fresh rosemary OR
1	ts	Dry rosemary
1/4	c	Water
24	lg	Cloves garlic, peeled and slightly crushed
		Salt and pepper
		Rosemary sprigs (optional)

[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

From: Tiffany Hall-Graham Date: 22 Apr 95 Int - Cooking €

From: Robert Miles Date: 25 Oct 97 National Cooking Echo Ä

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