One Pot Chicken and Potatoes
Photo by: DeliciouslyOrganic
One Pot :)
3 tablespoons butter
Salt and Pepper
8 pieces chicken with skin attached
4 russet (baking) potatoes, sliced into 1/4” slices
?1/4 cup capers, drained
5 cloves garlic
1 bunch fresh oregano
1 teaspoon sea salt
1/2 cup dry white wine (you can substitute with chicken stock)
3/4 cup chicken stock
Juice of 1 lemon
Preheat oven to 400ºF and adjust rack to middle position. Heat dutch oven (or a large oven-proof pot) over medium high heat for 2 minutes. Melt butter in pot and swirl to coat.
Season chicken breasts with sea salt and black pepper. Place chicken, skin-side down in the pot and cook until the bottom is golden brown, about 3-5 minutes.
Using a pair of tongs, remove chicken from the pot and place on a plate (the chicken will not be fully cooked at this point).
Place potatoes, capers, garlic, oregano, sea salt, wine and stock in the dutch oven. Scrape any brown bits free from the bottom of the pot (these are full of flavor!).
Place chicken on top of potato mixture, put lid on pot and place in the oven. Bake for 10 minutes, remove lid and bake for an additional 20 minutes. Remove from the oven, spritz with lemon juice and serve.
much more at http://deliciouslyorganic.net/one-pot-chicken/