Rachel's Made up Chicken and Potatoes

Well, Katie and I decided to have dinner with Chris and Sean one night this summer since Chris was coming to visit before he went off to Japan with Sean and Kevin. So on Katie and mine's traditional "date night" (Wednesday) I decided to cook since we still had left overs from our 4th of July bbq. And this recipe is pretty much what ensued after I got the ingredients to make something completely different. :D

Potatoes:
2 brown russet potatoes (or since I don't know what kind of potatoes you will have access to Lien, it does not really matter what kind of potatoes they are just get as many as you would like to eat)
1 teaspoon minced garlic (3-4 cloves whole garlic)
4 teaspoons olive oil
seasonings (I used Cajun seasoning this time, carne asada seasoning the last time, and Lien I know you will just want salt and pepper)

Chicken:
1 head of garlic
3 teaspoons olive oil
1 large yellow onion
4 teaspoons of olive oil
2-3 chicken breasts
salt and pepper
1/3 cup chicken broth
1/4 cup cream
seasoning as you like (I used bay leave, chili powder, pepper corns, and parsley this time)

Vegetable of your choice

Preheat the oven to 450 degrees. Take your head of garlic and chop off the top of it, so that you are starting see the tops of the raw garlic (the ones in the middle that is). Then place in the center of a square of aluminum foil and begin to bring the foil up around the garlic. Then add the 3 teaspoons of olive oil. Crumple up the foil at the top so you have foil covered head of garlic. Place in the oven for about 30-40 minutes. You can tell the garlic is ready when you can really smell it and also the tops of the garlic cloves are rather squishy when you touch them. It will look like this:



Then slice the potatoes into about 1 inch or a little smaller cubes and place into a baking pan.



Add the 4 teaspoons of olive oil to the potatoes and then your seasoning choice. Then mix it around with your hands to coat the potatoes and place in the oven (still at 450) for about 20-30 minutes, or until the potatoes can be pierced with a fork quite easily. The garlic should also be out of the oven by now. Potatoes in the oven will look like :



Take the garlic out of their skins and place in a pan with another 4 teaspoons of olive oil. Turn the skillet on to medium heat to get the flavors to start blending. Here is the garlic out of its skins and what the skins will look like after you've taken the garlic out (you don't want to skin Lien!).




While the garlic flavors are mingling slice the onion into strips and add to the skillet.




Cook the onions until they are starting to get clear. Then take the chicken and slice it in half or smaller, as smaller pieces will cook faster. Place the chicken in the skillet with the onions. Then season the top side of the chicken with salt and pepper and cook until the bottoms begin to brown. About 5 minutes at least.





Cook the chicken for another 5 minutes on its other side so both sides are browned. Lastly add the chicken broth, cream, and other seasonings. Then cook for another 10 minutes (this is with the chicken cut in halves) or until the chicken is full cooked through (so not pink or clearish in the middle).



Then take everything and serve. (oh yeah make your veggies too!)






Enjoy!