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