Don’t’ let the large quantity of garlic in this dish scare you away. Garlic slowly braised like this is very mild and takes on a sweet and mellow flavor. Add a tossed salad and you have a memorable meal. Bon Appetit!
4 whole chicken legs (legs & thighs)
12 small red or white potatoes – about 2” diameter
1/2 cup dry white wine
15 large cloves of garlic, peeled and lightly crushed
3 tablespoons olive oil
1/2 cup chicken stock or canned low sodium chicken broth
1 teaspoon fresh rosemary – finely chopped
1 tablespoon fresh sage – finely chopped
Salt & freshly ground black pepper
Season the chicken well with salt and pepper. Heat the oil in a large sauté pan over medium heat. Add the chicken and potatoes and cook until the chicken is well browned on both sides. Add the wine and cook until the alcohol has evaporated. Add the garlic, chicken stock and herbs. Lower the heat and partially cover. Continue cooking, turning the chicken and potatoes occasionally, until the chicken is cooked through – approximately 25 minutes.