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Skillet Chicken Dinner
6 small Yukon Gold potatoes, peeled
2 portions leg quarters
Salt, pepper
2 T. olive oil
2 garlic cloves, minced
2 T. brandy
1/2 C. chicken broth
1 T. mustard
2 sprigs fresh thyme
2 sprigs fresh rosemary
Place potatoes in small pan. Cover with water and bring to boil. Cook 10 minutes
or until partially cooked. Drain.
Meanwhile, season chicken with salt and pepper to taste. Heat oil in large
skillet. Add chicken and garlic and brown chicken 5 minutes per side. Pour off
fat. Add brandy and scrape up browned bits in skillet.
Pour in broth, mustard, thyme, and rosemary. Add potatoes. Cover and simmer 15
minutes or until chicken is glazed and tender. Season to taste with salt and
pepper.
Servings: 2.
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