I love a one pot wonder!
By the time you have finished cooking this the chicken and potatoes are coated with a gorgeous garlicky sticky concentrated sauce and all you need is a salad to go along with it.
2kg chicken, cut into 10 pieces
50mls olive oil
250mls white wine
4 cloves garlic, peeled and crushed slightly
750g baby potatoes
salt and pepper
a small handful of chopped parsley
In a large, deep frying pan with a lid, heat the butter and oil over a medium to high heat.
Combine the chicken pieces, salt and pepper in a large bowl and make sure all of the meat has been seasoned.
Once the pan is hot, lay the chicken pieces, skin side down in the butter and oil.
Cook until the skin is golden and then turn over and repeat.
Remove the chicken from the pan.
Tip most of the fat into a bowl, leaving just a little in the pan.
Return the pan to the heat, turn down to low and add the garlic and wine to the pan, scrape the base of the pan to get any gooey bits of chicken into the sauce.
Return the chicken to the pan, skin side down and add the potatoes.
Cover with a tight fitting lid and simmer gently for 20 mins.
After 20 minutes, turn the chicken skin side up and stir the potatoes. Pop the lid on and cook for 20mins.
Remove the lid and turn the heat up high, reduce the sauce and stir through the parsley.