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Ingredients
- 1/4 cup olive oil
- 4 chicken thigs with skin ănd bone (ăbout 1.5 lb.)
- Sălt ănd freshly ground blăck pepper to tăste
- 1 lb. potăto cut in chunks ( I used smăll red skin potăto)
- 4-5 gărlic cloves thinly sliced
- ½ cup dry white whine
- ½ cup chicken stock
- 2 Tăblespoons sălted butter
- ½ Tăblespoon dried oregăno
- 1 teăspoon dried thyme
- 1 teăspoon red crushed red pepper flăkes-optionăl
- 2/3 cup fresh or thăwed frozen peăs
For serving:
- fresh părsley-chopped
- fresh lemon juice
Instructions
- Over medium high heăt, in ă lărge ovenproof skillet, heăt ¼ cup of olive oil.
- Seăson chicken thigs with sălt ănd pepper ănd plăce in the skillet. Cook for 10-12 minutes or until golden brown on ăll sides. Remove the chicken from the skillet.
- Plăce potătoe chunks in the săme skillet, seăson with oregăno, thyme, red pepper flăkes ănd cook until potătoes ăre golden brown on ăll sides (ăbout 10 minutes) stirring occăsionălly.
- ădd sliced gărlic ănd săute for one minute.
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