My Dad loved to cook. One of his favorite things to do was to cook a delicious meal for family and friends to enjoy. He had a wonderful palate, and could meld flavors together into scrumptious tasty concoctions that we would devour. This recipe is from my childhood- one of our family’s favorites, cooked with love from Dad.

Gather together your ingredients

2lbs of deboned free range chicken thighs, potatoes, butter, garlic, chicken broth, parsley & white wine.

Cube your potatoes into even-sized cubes

Melt your butter

Add your chicken to the butter and brown on both sides

when the chicken is browned, remove it from the pan and set aside. DO NOT OVERCOOK- you don't want it to be dry.

Add the potatoes and chopped garlic to the pan and saute until lightly browned

when the potatoes are browned, place the chicken on top, cover and cook over low heat about 15 minutes

Remove chicken and potatoes to a serving pan, cover with foil

Pop the serving pan into a warm 225 degree oven to rest. Hmmm, I think it's time to clean the oven 🙂

Meanwhile, gather a half of a cup of white wine (whatever you’re drinking) and 2 cups of chicken broth.

This is "Beach Wine" that was on sale at Publix last weekend. Appropriate for Florida, don't you think?

OK, we’re ready to deglaze the pan.

Raise the heat a bit and pour in the wine

Let the wine simmer a bit to cook off the alcohol…

add the chicken broth and bring to a simmer

Let the wine and chicken broth simmer for a minute.  Scrape up all the browned bits from the pan.

Chop up some fresh parsley while the sauce simmers

Remove the wine sauce from the heat and pour over the chicken and potatoes. Sprinkle the parsley on top and we're all set.

Fini!

Add a nice salad….

A nice dinner for a Monday Night...

Lacey approves 🙂 Enjoy!

Chicken in White Wine Sauce with Potatoes

2 lbs of organic potatoes

2 lbs of free range deboned chicken thighs

6 tablespoons of organic butter, separated

3 cloves of garlic, minced

1/2 cup of white wine

2 cups of organic chicken broth

Handful of fresh parsley, chopped

Sprinkle Chicken with salt and pepper.  In a skillet, brown the chicken in 4 tablespoons of butter and remove.  Do not overcook! It should be brown on the outside and a little underdone on the inside.  Add the remaining 2 tablespoons of butter, garlic and potatoes to the skillet.  Saute until the potatoes start to brown.  Add salt and pepper. Place chicken on top of the potatoes, cover, cook over low heat for 15 minutes.  Remove chicken and potatoes to a serving pan, cover with foil to keep warm and pop into a 225 degree oven to rest.

Meanwhile, deglaze the pan by adding wine to the skillet and cooking 2 to 3 minutes on medium heat, scraping the bottom and sides to loosen the cooked remains.  Add chicken broth, bring to boil and then simmer 5 minutes.  Pour over chicken and potatoes and top with parsley.