Tuscan Chicken Topped With Roasted Red Potato Crust

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 boneless chicken thighs
• 3 teaspoons salt
• 1 1/2 teaspoons fresh ground black pepper
• 5 tablespoons olive oil
• 4 garlic cloves, mashed
• 3 garlic cloves, slivered
• 1/3 cup balsamic vinegar
• 1/2 cup chicken broth
• 2 teaspoons dried rosemary
• 3 cups red potatoes, sliced 1/4 inch thick

Recipe

• 1 sprinkle chicken with 1 teaspoon salt and ½ teaspoon pepper.
• 2 in a 3-quart dutch oven, heat 2 tablespoons oil; saute the chicken until it is browned on all sides, about 3 minutes per side.
• 3 add the mashed garlic, and deglaze the pan with balsamic vinegar.
• 4 shake the pan to loosen any browned bits that have formed on the bottom.
• 5 add in chicken broth and rosemary; turning the chicken in the sauce.
• 6 cover the casserole and simmer 10 minutes.
• 7 preheat oven to 400°; pour the remaining 3 tablespoons oil, the garlic slivers, 2 teaspoons salt, and 1 teaspoon pepper into a big bowl or large ziploc bag.
• 8 add the potatoes and toss to coat them with the mixture.
• 9 spread the potatoes in an even layer over the chicken in the casserole.
• 10 transfer to the oven; bake 45 minutes, until the potatoes are golden brown.
• 11 to serve, slice into the potatoes, and serve each person one piece of chicken on a bed of potatoes, spooning some of the pan juices over the chicken.