Garlic Chicken with Vegetables

Ingredients (serves 4)

• 2 tbs olive oil
• 3 garlic cloves, crushed
• Salt & ground black pepper, to taste
• 4 (about 175g each) half chicken breasts on the bone
• 250ml (1 cup) chicken stock
• 500g pink fir apple potatoes, unpeeled, scrubbed
• 250g green beans, topped

Method

1. Combine the oil, garlic, salt and pepper in a large bowl. Add the chicken breasts and toss to coat.
2. Heat a large frying pan over medium-high heat. Add the chicken, skin-side down, and any remaining oil mixture. Cook for 2-3 minutes each side or until golden. Add the stock and reduce heat to medium-low. Cover and cook for 12-15 minutes or until the chicken is cooked through.
3. Meanwhile, place the potatoes in a large saucepan and coverwith plenty of cold water. Add a pinch of salt, cover and bring to the boil over high heat. Reduce heat to medium-high and cook, partially covered, for 8-10 minutes or until tender. Drain, cut in half lengthways and return to the pan. Cover to keep warm. (See microwave tip.)
4. Cook beans in a small saucepan of boiling water for 3-4 minutes or until tender crisp. Drain.
5. Arrange the chicken, potatoes and beans in serving bowls. Drizzle with the pan juices and serve.

Notes

• 
  leftovers: use the stock in tagliatelle with pine nuts, basil & parmesan. Use the potatoes to make potato salad. microwave tip: pierce each potato with a fork 4 times. Place on a microwave-safe plate in a single layer. Add 1 tbs water, cover with plastic wrap and cook on High/800watts/100% for 5-7 minutes or until just tender when tested with a skewer. Wrap individually in foil and set aside for 5 minutes. Cut in half just before serving.