Back then, when people used to hunt and gather, fowls like chicken, partridge, turkey and duck were simply roasted and simply placed in a pan and drenched with wine until the meat becomes tender and the sauce reduces then eaten with potatoes. In today's version, little has changed so let me share this simple recipe for your enjoyment:
1/4 chicken leg quarter
1 large potato
4-5 cloves, unpeeled garlic
1 cup red wine
a few sprigs of rosemary
a dash of salt and pepper
olive oil
Massage the chicken with salt, pepper and rosemary and set aside. Peel the potato and slice into 3/4 cubes. Saute the chicken on a roasting pan until brown. Place the garlic and potato cubes around the chicken and pour the wine and place in the oven at 350 degrees for 20 to 25 minutes. When done, place the potatoes on a plate, unpeel the garlic and mix with the potatoes. Layer the chicken above the potatoes and pour in the reduced wine sauce...and serve. Bona Petite!
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