1Peel and quart potatoes (cut lengthwise) in half. Heat oil and garlic in large skillet (medium high) for 4 to 5 minutes or until garlic turns golden. often. Remove and pat dry.Remove garlic from skillet; add potatoes and cook for 15 minutes until potatoes are golden, turning
1Add chicken, skin side down, to hot oil; brown slowly for about 10 minutes. Turn chicken, skin side up, and season with oregano, garlic powder, 1 teaspoon salt, and pepper. Carefully add wine to skillet.Return potatoes and garlic to skillet.
2Place skillet in 400 degree oven and bake, uncovered, for 25 minutes or until chicken is done, basting the last 10 minutes with pan juice. Serve with cooked carrots and salad.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.