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"La Cuisine Francaise"
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Red Cross Pasta cookbook
1 whole Fryer Chicken cut up
4 Large Potatoes, washed then quartered, then rinsed
Salt & Pepper
1/4 Cup Oregano
1/2 Cup diced Garlic
1/8th Cup Parsley flakes
2-3 Cups Olive Oil
1 Cup DRY WHITE Wine (Chardonnay)
NOTE: I use Pomace Olive Oil. I usually buy in a large tin, 3 liters. It
looks like 1 gallon. The price ranges between $10-$15.
I saute and fry with it, not only Chicken, but the start of many of my
I was taught to NOT cook with Extra or Virgin Olive Oil, as this has a
very robust taste (its the first pressing) and should be reserved for
Salad's and topping on other cold dishes such as Vegetables.
You CAN cook/fry/saute with regular Olive Oil (2nd or 3rd pressing),
but I prefer Pomace (last pressing) as it is light in flavor and lends
itself more towards many dishes it can be incorporated into.
First you're going to want to fry the Potatoes in Olive Oil in a large
saute pan. You want to get them just a BIT browned, as the rest of
the cooking process will take place when it is baked later on.
With a slotted spoon, remove to a plate and set aside.
Don't worry about the oil, as later on it will be baked in it.
Salt and Pepper the SKIN side of the Chicken.
Now put the Chicken skin side down in the same saute pan with Olive
Oil that you fried the Potatoes in and start to fry the Chicken.
Top the meat side of the Chicken with the Oregano.
Now you just want to lightly brown the Chicken while you fry, as most of
the cooking process will take place when you bake it.
After a few minutes frying on the skin side, turn over and fry a few
more minutes on the other side.
While it is frying, add the Garlic.
You do not want the Garlic to burn. If it is cooking too fast, you can
always remove it and set aside.
I used a Turkey roasting pan, but you can also use a large cake pan
to put the Potatoes and Chicken in to bake.
Put the Chicken and the Olive Oil in the roasting pan, spoon the Garlic
over. You're going to want to have it skin side up.
Gently pour the Wine in. Spoon the seasonings over the Chicken
again. Add the Potatoes and pour just a bit of the Olive Oil/Wine
mixture on top. Bake 350*F for little over an hour.
Plate and serve.