CHICKEN TUSCANY
CF ID: Sumaris
My Name: Steve Van Coops (DrSteve)
INGREDIENTS:
2 leg and thigh pieces of frying chicken (also great with country pork ribs)
4 tbs olive oil
1 tbs minced onions
2 tsp dried cilantro
2-3 shakes of garlic powder
2 tsp dried Italian herb mix
2 medium russet potatoes, washed and unpeeled cut into about 6 cubes each
1-2 shots of white zinfandel or your favorite red table wine
(according to taste)
- Preheat oven to 450
- In a 12" Pyrex casserole dish, line with single sheet of aluminum foil
folded up the sides. cover bottom with half of the olive oil
- Sprinkle half of the minced onions, cilantro and Italian herb mix over
the olive oil.
- Lay the two chicken pieces in and squoosh around till the bottom side
of the chicken is well coated with the oil and herbs.- Turn the chicken over and coat the other side and set the pieces in the middle of the dish.
- Lay the potatoes around the edges and coat them in the oil. Add the
rest of the olive oil over the potatoes and sprinkle everything
lightly with garlic powder.- Bake in oven for 40-45 minutes uncovered or until chicken and potatoes
are nicely browned.- Drink the wine while you are waiting. Serve with green vegetables such as asparagus, broccoli or french cut green beans.
- Serves two. Use cloth napkins and candles
bon apetite!