If I can throw a bunch a stuff in one pot and cook it, I'm a happy girl.
I bought a ton of garlic at the farmer's market last weekend and had to do something with it. And this wasn't just any garlic, this was from a lady's farm in Gilroy (the garlic capital of the world). I had two whole heads of it that I hadn't used yet.
It's been a very busy week and I had to figure out something to make that didn't take long and could handle two heads of garlic. I went and stared into the freezer, waiting for something to jump out and say, "Cook me! With garlic!"
It turned out to be boneless skinless chicken breasts that were calling out to me. I threw them in the microwave to defrost, and then went searching the fridge and pantry to see what was going to accompany it, and how I was even going to prepare it.
I bought a ton of garlic at the farmer's market last weekend and had to do something with it. And this wasn't just any garlic, this was from a lady's farm in Gilroy (the garlic capital of the world). I had two whole heads of it that I hadn't used yet.
It's been a very busy week and I had to figure out something to make that didn't take long and could handle two heads of garlic. I went and stared into the freezer, waiting for something to jump out and say, "Cook me! With garlic!"
It turned out to be boneless skinless chicken breasts that were calling out to me. I threw them in the microwave to defrost, and then went searching the fridge and pantry to see what was going to accompany it, and how I was even going to prepare it.
I found potatoes -- that will go with it. I had a little white wine left, so that had to be put in there, of course! So this is what I came up with...
It was super easy and took me all of about 15 minutes to prepare before throwing it in the oven. Weeknight, one-pot meal... yeah, BABY!
You can, of course, alter the amount of chicken and potatoes to the number of people you need to cook for.
2 boneless skinless chicken breasts
3 medium/large yukon gold potatoes, cut into chunks (you could use any potato)
2 heads of garlic, cloves removed and peeled
3/4 cup chicken broth
3/4 cup white wine
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. crushed red pepper flakes
kosher salt
fresh ground black pepper
olive oil
Preheat oven to 450 degrees.
Heat a large dutch oven over medium high heat. Pat chicken dry with paper towels. Season both sides of chicken with salt and pepper. Add a few drizzles of olive oil to hot dutch oven. Sear chicken on both sides, about 3-4 minutes each. Remove chicken from dutch oven. Put a few more drizzles of olive oil in the dutch oven. Add the potatoes and garlic and brown potatoes on all sides, about 4 minutes.
Remove potatoes and garlic from dutch oven. Add wine and scrape up all the bits in the dutch oven. Add the chicken broth, oregano, thyme, red pepper flakes, and a little salt and pepper. Add chicken, potatoes and garlic back to dutch oven. Stir to combine. Put the lid on it and put in the oven for 30 minutes.
That's it! Hope you enjoy.
Until next time...
Lady by the Bay
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