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1
Wash potatoes and slice them every 1/8 inch slices down the spine.
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2
But be careful to cut only 3/4 through (like Hasselback Potatoes).
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3
Mix chicken through prepared potatoes in a dish and let marinate overnight.
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4
Day Two: Preheat oven to 350.
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5
Heat a fry pan on the stove top on high till hot, then turn the heat down to medium high.
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6
Remove chicken from marinade (but keep the liquid), salt and pepper both sides of the meat and sear the chicken in the fry pan till brown, about 3 minutes per side.
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7
Place the browned chicken on a greased baking sheet (which has a rim to catch the chicken juices).
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8
Add the 1 cup of chicken broth to the potatoes (still in the dish from last night, with the wine).
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9
Pop the potatoes into the oven at the same time as the chicken Cover (potatoes only) tightly with foil.
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10
Bake for 25 minutes.
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11
On the stove top, brown the garlic cloves in the same pan you seared the chicken inches.
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12
When the cloves are browned, open the oven and add them to have potatoes pan, then recover potatoes.
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13
Hear the timer, 25 minutes are gone already!
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14
You will want to take the chicken out of the oven.
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15
Leave the spuds in and set timer for another 25 minutes.
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16
(The potatoes need 50 minutes to cook, If you used chicken pieces cook the pieces for 30 minutes total).
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17
When the potatoes are cooked plate out your meal.
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18
Pour the wine sauce over the chicken and potatoes.
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19
Divide the garlic cloves among the dinners.
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20
The potato is best after smashing a garlic clove (or six) on it!
