This chicken dish just takes 20 minutes to cook – one to choose when time is short. The chicken breasts, chunky potatoes and garlic are sautéed in olive oil and butter until crisp and then covered in a white wine sauce.
Garlic Chicken and Crispy Potatoes
Prepares: 4 servings
- Preparation time: 25 minutes
- Cooking time: About 40 minutes
- 900g (2 lb) potatoes (6 medium)
- 55g (2 oz) butter (¼ cup, or ½ stick)
- 4 tbsp olive oil
- 4 chicken breasts
- salt and freshly ground black pepper
- 12 garlic cloves, peeled
- 300ml (10 fl oz) good chicken stock (1¼ cups)
- 300ml (10 fl oz) white wine (1¼ cups)
- 2 tbsp fresh parsley, chopped
- You will also need 2 large frying pans/skillets and a medium-sized serving dish.
- Warm the serving dish in the oven.
- Peel and cut the potatoes into small chunks. Bring a pan of salted water to the boil and simmer the potatoes until just tender, about 15 minutes.
- Now divide the butter and oil between the two pans/skillets.
- Next season the chicken breasts. Heat the oil and butter in one of the pans and, when the butter is foaming, add the chicken breasts and brown for 5 minutes, turning the chicken halfway through. Reduce the heat and continue to cook the chicken for about 15 minutes until it is cooked through, turning once.
- Meanwhile, drain the potatoes when they are just tender and leave for a couple of minutes to dry out. Heat the oil and butter in the other pan and, once the butter is foaming, add the potatoes with the garlic. Turn to coat and continue to cook over a medium heat until the potatoes are golden and crisp, turning occasionally.
- When the chicken is ready, transfer it to the warm serving dish and keep warm in the oven. Add the potatoes and garlic once they are ready.
- Pour the chicken stock and wine into the pan the chicken was cooked in and let it bubble over a high heat until reduced by half. Stir occasionally and scrape all the crispy bits from the bottom of the pan.
- Pour over the chicken, potatoes, and garlic and serve immediately garnished with the parsley.
Updated: July 7, 2018