Serves 1
Directions
- 1Add olive oil to a pan.
- 2Add sliced garlic and sauté until golden brown.
- 3Remove the garlic and set aside.
- 4Season the chicken with salt and pepper.
- 5Add the chicken to the pan.
- 6Sear the chicken on all sides until golden brown.
- 7Remove the chicken from the pan and place in a bowl.
- 8Peel the potatoes.
- 9Cut the potatoes into chunks and add them to the pan.
- 10Add salt.
- 11Add the reserved garlic and oil.
- 12Cook the potatoes at medium heat for 5 minutes.
- 13Add the chicken back to the pan.
- 14Add a bay leaf, peppercorns, and the reserved garlic.
- 15Pour in the vinegar and the white wine.
- 16Add the chicken broth and water.
- 17Cover the pan and cook for 15 minutes.
- 18Remove the lid and cook for another 20 minutes.
- 19Garnish with fresh herbs.
Ingredients
- 1.2 k chicken
- 500 g potatoes
- 1 cabeza garlic
- 250 ml white wine
- 250 ml chicken broth
- 2 cdas vinegar
- 2 hojas bay leaves
- 12 granos black peppercorns
- 50 ml extra virgin olive oil
- salt
- pepper
Equipment
pan
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