Garlic chicken and crispy spuds
5 minutes prep time | 25 minutes cooking time | serves 4
500g Agria potatoes, peeled, halved or quartered
3 Tbsp oil
salt and pepper to taste
1kg chicken pieces
2 Tbsp oil
1 bulb of garlic, peeled, sliced in half
1/3 cup white wine
1 cup chicken stock
¼ cup cream
3 sprigs thyme
pinch of smoked paprika
1 Tbsp fresh thyme for garnishing
300g green beans
1 Preheat oven to 200°C and preheat an oven tray.
2 Put potatoes in a large saucepan and cover with cold water. Bring to a simmer and parboil for 12 minutes. Remove from heat, drain then return to the element for 10-20 seconds to dry them of any excess water. When dry, shake the saucepan to roughen the edges of the potatoes. Add 3 Tbsp oil to the saucepan to coat potatoes. Season with salt then place them on your hot oven tray. Bake for 25 minutes or until very crisp.
3 Meanwhile, season chicken with salt and pepper. Heat a frying pan on medium heat and add two Tbsp oil. Pan fry the chicken until both sides become crispy and nicely browned. Remove chicken from the pan and set aside.
4 Discard almost all of the chicken fat from the pan and return pan to a medium low heat. Add garlic and sauté gently until golden brown.
5 Add white wine to the pan to deglaze. Cook, scraping the good bits from the bottom of the pan, for a minute then add stock. Bring to a boil and add cream along with thyme, salt and pepper, and paprika.
6 Add chicken back into the pan, reduce heat and simmer to reduce the sauce and cook the chicken until the juices run clear.
7 Serve garlic chicken with crispy spuds garnished with thyme, steamed beans and peas on the side.
Tip: For extra crispiness, grill the chicken in an oven for about 1 minute before serving.
Thanks to Countdown's Feed Four For $15 recipe section at countdown.co.nz