Ingredients Jump to Instructions ↓

  1. 2 lbs of chicken (thighs, wings, legs, etc.)

  2. 4 cloves garlic roughly chopped

  3. 3 TB cognac or white wine

  4. 3 TB butter or margarine

  5. 5 TB olive oil salt to taste for the potatoes

  6. 1 lb potatoes cut roughly into 2" pieces

  7. 1 TB olive oil salt to taste

Instructions Jump to Ingredients ↑

  1. DIRECTIONS After cleaning the chicken, place it in a large bowl or plastic bag with the cognac, one clove of the garlic, and a pinch of salt. Let the chicken marinade for about 30 minutes. Preheat the oven to 375°F. Place the chicken and marinade in a baking dish and rub the butter on the chicken and under the skin. Sprinkle lightly with salt. Heat the olive oil in a pan and cook the remaining garlic for 2-3 minutes. Pour the oil and garlic over the chicken and place in the oven to bake for about 45 minutes or until done. Next put the potatoes in a pot of boiling water and cook for about 10 minutes (they should still be slightly firm). Put the potatoes in another baking dish, coat with the oil and a little salt and pepper to your taste. Take some of juice from the chicken and lightly coat the potatoes. Place in the oven to bake. Remove the chicken when it is done and add another spoonful of juice over the potatoes. Increase you oven to its maximum temperature and brown the potatoes for another 5 minutes. Remove and serve the chicken and potatoes with plenty of the juice. Enjoy!


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