Uncle Tony's garlic chicken and fries
Spain on a Fork · ♥ 755 likes · 7.8K views · 8 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 240 ml extra virgin olive oil
Heat the olive oil in a large fry pan over medium heat.
Cutting and rinsing the potatoes
Rinse in a colander under water 30 seconds to 1 minute to remove starch so they do not stick, then pat completely dry on a dishcloth.
Add the potatoes to the hot oil, mix to coat, and stir every 3 to 4 minutes; fry 20 to 25 minutes until golden and a toothpick pierces them.
- 60 ml extra virgin olive oil
Heat the second pan with olive oil over medium heat.
- 12 cloves garlic
Slit the unpeeled garlic cloves and saute about 5 minutes to infuse the oil; the skins stop them browning too fast and turning bitter. Remove and set aside.
- 2 whole boneless chicken breasts
- sea salt
- freshly cracked black pepper
Pat the chicken breasts dry, cut into 2-inch chunks and season generously with sea salt and black pepper.
Fry the chicken in a single layer in the same pan, 5 minutes on the first side and 3 on the second.
- 120 ml chicken broth
- 2 whole bay leaves
Add the chicken broth, return the garlic, add the bay leaves, shake the pan and simmer 2 to 3 minutes until cooked through, at least 165 degrees Fahrenheit, 75 Celsius.
Drain the potatoes on paper towels and season with sea salt.