Herb Chicken and Potatoes
Gluten and dairy free
Ingredients:
4 Tablespoons Olive Oil
8 to 10 Chicken Tenders
2 cups favorite Chicken Broth, I used Emeril’s
2 Tablespoons minced Garlic
1 teaspoons salt
½ teaspoons coarse pepper
1 teaspoon dried rosemary
½ Teaspoons dried thyme leaves
1 bag of small yellow potatoes
¼ white cooking wine
2 teaspoons hot sauce
Directions:
Step 1: In large frying pan put oil and heat oil. Add chicken and cook chicken until no longer
pink and browned on outside. Remove
chicken from pan; place on plate and cover with tinfoil.
Step 2: Add garlic to hot oil in pan and brown just a
little.
Step 3: Mix broth, salt, pepper, rosemary, thyme and cooking
wine, poor into frying pan. Add cut up dwarf
yellow potatoes into frying pan. Cook
potatoes in seasonings approximately 30 to 45 minutes or until tender. Add chicken back with potatoes and cook another
10 or 15 minutes to heat chicken.
