Andzia came to me, friend of Gdansk, with whom we know practically forever. Time elapses us exploring London, making pictures and talking about everything and nothing. Yes, still cooks. Ba, photographs what is cooked. Just write something when there is no.
I did not think so, that I can publish some provision in connection with the English Grand Prix. But this chicken is so good that it would be a sin to keep it for yourself.
It seems to me that the key role played by the sherry. It is thanks to him, such potatoes are aromatic. In conjunction with roasted garlic d'oeuvres taste divine and are perfect background for roast chicken.
English chicken with potatoes, garlic and sherry
Ingredients:
(4 persons)
-
olive oil - 8 chicken thighs with skin or 1 whole chicken divided into 8 servings
- 600 g small potatoes , slicing
- 3 inches garlic bulbs, divided, but not peeled
- 8 sprigs thyme
- 125 ml dry sherry
a large frying pan suitable for use in the oven Preheat 2 tablespoons olive oil. Fry the seasoned chicken with salt and pepper so that the peel had become brazowozlota on each side. Later.
Preheat the oven to 190 degrees (hot air 170). Potatoes Place on bottom of pan, add garlic, thyme, salt and pepper and mix thoroughly, that everything was covered with juices from the chicken. Place on top of meat peel to the top, add sherry and boil, then translate to the oven (I baked in a casserole, because I do not have a suitable pan) and bake for 40-50 minutes, until chicken is crispy and golden, and soft potatoes.
This recipe is my proposal to the English Grand Prix F1 in action the Kitchen.
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