Crispy Garlic Chicken with Wine-Infused Potatoes

Crispy Garlic Chicken with Wine-Infused Potatoes

Name: Crispy Garlic Chicken with Wine-Infused Potatoes
Total time: 80 min
Ingredients: 900g bone-in, skin-on chicken pieces; salt and freshly ground black pepper to taste; 60ml olive oil; 300g Yukon Gold potato wedges; 1/2 onion, chopped; 5 cloves garlic, sliced; 160ml dry white wine; 160ml chicken stock; 30g chopped fresh parsley; 15ml Italian seasoning; 15ml butter, or more as needed; 60g frozen peas

Indulge in the delightful flavors of crispy chicken, garlic-infused potatoes, and a savory white wine sauce in this delicious dish.

80 min

easy

306kcal

calories

12g

carbohydrates

81mg

cholesterol

16g

fat

fiber

23g

protein

saturated fat

174mg

sodium

sugar

unsaturated fat

Dinner U.S.Italian

Ingredients

900g bone-in, skin-on chicken pieces

salt and freshly ground black pepper to taste

60ml olive oil

300g Yukon Gold potato wedges

1/2 onion, chopped

5 cloves garlic, sliced

160ml dry white wine

160ml chicken stock

30g chopped fresh parsley

15ml Italian seasoning

15ml butter, or more as needed

60g frozen peas

Directions

Step 1

Preheat the oven to 200 degrees C (400 degrees F). Pat dry the chicken pieces and season generously with salt and pepper.

Step 2

In an oven-safe skillet, heat olive oil over medium heat. Place the chicken pieces skin-side down and cook until the skin is golden and crisp, about 5-7 minutes. Flip the chicken and cook for an additional 4-5 minutes until golden brown. Remove the chicken and set aside.

Step 3

Add the potato wedges, onion, and garlic to the skillet and cook until the onions are translucent and the potatoes start to brown on the cut sides, about 5-7 minutes. Remove the vegetables from the skillet and set aside.

Step 4

Pour the white wine into the skillet and cook until reduced by half, while scraping the browned bits off the bottom of the pan with a wooden spoon.

Step 5

Add the potatoes, onion, and garlic back into the skillet. Stir in the chicken stock, parsley, and Italian seasoning. Place the chicken pieces on top and cover with an oven-safe lid.

Step 6

Bake in the preheated oven for 45 minutes, or until the chicken is cooked through and no longer pink at the bone. An instant-read thermometer inserted near the bone should read 74 degrees C (165 degrees F).

Step 7

Return the skillet to the stove and remove the chicken and vegetables, leaving the liquid. Bring to a simmer, add butter, and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook for 1-2 minutes longer. Serve the chicken atop the potato wedges and garnish with the pan sauce and peas.