Uncle Tony's Garlic Chicken & Fries | Possibly the BEST Chicken Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat and add the olive oil.
2. While the oil heats, cut the potatoes into fries about 1/4 inch (0.635 cm) thick. Rinse them in a colander under water for 30 seconds to 1 minute, then set them on a dish towel and pat completely dry.
3. Add the potatoes to the hot pan and toss gently so they are all coated in oil. Stir every 3 to 4 minutes so they fry evenly.
4. Meanwhile, heat a separate frying pan over medium heat and add the 1 cup olive oil (240 ml) for the chicken.
5. Cut a slit in each garlic clove, add them to the pan, toss, and sauté for 5 minutes to infuse the oil.
6. Meanwhile, pat the chicken breasts dry on paper towels, cut each into 2-inch (5 cm) chunks, and season with salt and pepper.
7. Remove the sautéed garlic from the pan and set it aside. Add the chicken in a single layer and fry for 5 to 6 minutes on the first side, flip, and fry for 4 minutes on the second side.
8. Add the broth, the garlic cloves and the bay leaves. Gently shake the pan and cook 2 to 3 more minutes, until the chicken is cooked through (internal temperature at least 165°F / 74°C). Then turn off the heat.
9. When the fries are golden and cooked through, about 20 to 25 minutes, remove them to a dish lined with paper towels and season with salt.
10. Put some chicken on a serving dish, add fries alongside, and top with chopped parsley.
11. Strain the leftover oil through a fine sieve over a pitcher so it can be reused.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicPotatoChicken breast