3 garlic cloves
Extra virgin olive oil
2 cups chicken broth
3 cups/plus thinly sliced red potatoes
Cubed boneless, skinless chicken breasts
2 Tbsp. herbs de province
4 tsp. cloves sliced garlic
1/3 cup balsamic vinegar
2 tsp. salt plus 1 tsp. salt
Pepper to taste
In large ziplock bag combine potatoes, sliced garlic, about 3 T. olive oil, 2 T. salt, and 1/2 to 1 t. black pepper. Shake to coat and leave to marinate while doing the following.
In ovenproof stockpot with lid, brown the chicken in olive oil. Add salt and pepper to taste. Add vinegar and stir pan to deglaze. Add broth, herbs, and garlic. Simmer 10 minutes. Layer potatoes on top of chicken. Pour liquid into pan. Place pot, covered, in a 375 degree oven for 40 minutes. Uncover. Let brown for 15 more minutes.
Optional Add Ins: mushrooms or onions
Pairs great with Roasted Asparagus as a side dish.
1 comment:
I'm excited to try this one Rox! I'm going to get groceries today, so I will be sure to get the ingredients for this yummy meal! I'll let you know if it turns out.
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