Company Chicken & Potatoes
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ¼ cup butter, (½ stick / ¼ block)
- 1 kilo chicken quarters, legs and thighs separated, (2 lb)
- 1 cup chicken broth, Shortcut
- 2 tablespoons all-purpose flour
- 1 medium onion, sliced
- 1 clove garlic, minced
- 4 medium potatoes, peeled, quartered, cooked
- 3 tablespoons dry white wine, or sherry
- black pepper, as desired
Instructions
- Melt the butter in a large non stick pan, when hot, add the chicken pieces and brown on all sides.
- Push the chicken to one side of the pan, blend in the flour into the fat, then stir in the broth. Cook and stir until mixture thickens.
- Add the onion and garlic and mix with the chicken. Cover and simmer 30 minutes or until chicken is tender.
- While the chicken chicken is simmering, cook potatoes in a pot of boiling water until fork tender, drain.
- When the chicken is tender, add the potatoes to the pan and stir in the wine and season with black pepper as desired. Cook to warm through the potatoes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
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