About this recipe:This recipe will give you one complete meal. The preparation is minimal and the results are spectacular. Chicken is cooked together with peas, carrots, white wine and cumin, then served with crispy potatoes.
2 tablespoons olive oil
1 (1.35kg) whole chicken, cut into 6 pieces
1/2 onion, diced
3 cloves garlic, chopped
125ml white wine
250ml chicken stock
3 carrots, diced
450g frozen peas
1 teaspoon ground cumin
1 teaspoon paprika
salt and pepper to taste
3 large baking potatoes, peeled and cubed
4 tablespoons olive oil
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat 2 tablespoons of olive oil in a large deep saucepan set over medium-high heat. Add the chicken pieces and fry on all sides until golden brown, about 3 minutes. Add the onion and garlic; cook and stir until tender, about 2 minutes. Pour in the wine and stir to loosen any bits of food that are stuck to the bottom of the saucepan.
Pour in the chicken stock and bring to the boil. Add carrots and peas and season with cumin, paprika, salt and pepper. Reduce heat to low, cover and simmer for 25 minutes or until the chicken easily pulls away from the bone.
Heat the remaining olive oil in a large frying pan over medium-high heat. Fry potatoes in the oil, stirring frequently, until tender. Adjust heat as needed to keep them from burning. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.
To serve, place a piece of chicken onto each plate, spoon some of the carrots and peas with the cooking liquid over it and top with a spoonful of fried potatoes.