Ingredients

  • 1 chicken
  • 12 medium potatoes
  • salt (to taste)
  • ground black pepper (to taste)
  • 12 slices butter
  • 2 tablespoons olive oil
  • 1 garlic clove (chopped)
  • 1 onion (small, chopped)
  • 1 garlic clove
  • 2 tomatoes (ripe)
  • 1 beer (black)
  • 1 chicken bouillon cube
  • 1 bay leaf

Directions

  1. Preheat oven to 410 F.
  2. Cut the chicken in pieces and season with a little bit of salt and pepper.
  3. Wash the potatoes.
  4. Use a sharp knife to make a series of cuts width-wise in the potatoes.
  5. Do not cut all the way through.
  6. The cuts should be about 3/4 of the way through the potatoes.
  7. Place the potatoes in a roasting pan.
  8. Start with the sliced facing down.
  9. Add the slices of butter on top of the potatoes.
  10. Sprinkle with salt and pepper and bake for 40 minutes.
  11. Turn the potatoes over after 20 minutes.
  12. Occasionally baste with the butter.
  13. In a large skillet, saute the chicken in olive oil until both sides are browned.
  14. Add onion and garlic and let it cook.
  15. Add the peeled and seeded tomatoes, beer, bouillon cube, and bay leaf.
  16. Cook until the chicken is tender.
  17. Drizzle with a little water if the chicken starts to dry out.
  18. Serve with the potatoes and a salad.
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