Potato pan

Name: Potato pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken drumsticks (approx. 375 g); 8 (approx. 550 g) Chicken wings; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 1 kg Potatoes; 200 g red peppers; 200 g light green, mild peppers; 100 g Shallots; 1-2 Garlic cloves; 1/8 l Chicken broth (instant); 1 twig or 1 pot of rosemary

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken drumsticks (approx. 375 g)
8 (approx. 550 g) Chicken wings
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Oil
1 kg Potatoes
200 g red peppers
200 g light green, mild peppers
100 g Shallots
1-2 Garlic cloves
1/8 l Chicken broth (instant)
1 twig or 1 pot of rosemary

Directions

1
Wash chicken parts, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry the chicken parts for about 20 minutes, turning them over. Wash and peel the potatoes and cut them into thick sticks. Meanwhile clean, wash and drain the peppers and pepperoni and cut into rings. Peel shallots and garlic. Halve shallots lengthwise and finely chop garlic. Add the bell peppers, pepperoni, shallots and garlic to the chicken 5 minutes before the end of the frying time and braise.
2
If necessary, add some chicken stock. Remove the chicken pieces and vegetables from the pan and keep warm. Heat the remaining oil in the pan and fry the potatoes for about 10 minutes, turning them over. Wash the rosemary, dab dry and remove the needles from the stems, except for a few for garnishing. Add rosemary to the potatoes in the last 2 minutes. Season potatoes with salt and pepper. Put the chicken pieces and vegetables back into the hot pan, warm them up briefly and serve them garnished with rosemary