Last night I played around with one of my favorite recipes Chicken Grande. I added potatoes to this version and simmered the garlic cloves for a few minutes before browning the chicken in the garlic infused oil. Oh yes. You can use your favorite pieces of chicken, but last night I used drumsticks and boneless/skinless thighs. Of course, I only use Conecuh Sausage in my recipes calling for smoked sausage. That is an uncompensated endorsement. I simply love the flavor and texture of Conecuh.
1 1/2 lbs. chicken (your choice of pieces)
1 lb. Conecuh Sausage, sliced into 2 or 3 inch pieces (or your favorite brand)
1 whole head garlic, cloves peeled and separated
3 T. olive oil
salt and pepper
4 T. butter
1/2 cup white wine or chicken broth
3 medium Yukon Gold potatoes, cut into 1 inch cubes
In a small saucepan, bring olive oil to a simmer. Drop garlic cloves into oil and turn off heat. The garlic cloves will infuse the oil with wonderful flavor.
Pour garlic oil into a large skillet and reserve garlic cloves. Heat oil over medium high heat and add sausage. Cook sausage until well browned and place in a 9 x 13 inch baking dish.
Next, salt and pepper the chicken and brown the chicken a few pieces at a time. As chicken reaches a beautiful golden brown, add those pieces to the baking dish as well. Repeat until all chicken is browned. Add the reserved garlic cloves to the dish along with the chopped potatoes.
Over high heat, melt the butter and the wine. Using a wooden spoon or spatula, scrape up all browned bits and then pour the butter/wine sauce over the chicken, sausage and potatoes. Place rosemary sprigs on top and cover with foil.
Bake at 375 degrees for 35 - 40 minutes. Remove foil and let cook for another 5 or 10 minutes until potatoes are lightly browned.