Garlic Chicken 

Preparation (Traditional Method):

1. Prepare the garlic mixture:
   Peel and chop the garlic cloves. Put them in a mortar with the olive oil, pepper, salt, and the chopped herbs.

2. Season the chicken:
   Using a silicone brush, coat the chicken pieces with the mixture.

3. Brown the chicken:
   In a pot, brown the chicken pieces (keep the leftover mixture in the mortar). When golden, remove them and set aside on a plate.

4. Cook the sauce:
   Sauté the chopped onion together with the leftover mixture in the pot. When golden, add the reserved chicken and pour the white wine over it.

5. Simmer:
   Cover the pot and cook over medium heat.

6. Prepare the potatoes:
   While the chicken cooks, peel and cut the potatoes into wedges. Fry them in a pan or deep fryer, add salt, and set aside.

7. Combine:
   When the chicken is halfway cooked, add the potatoes so they can finish cooking together and absorb the flavor.

8. Rest:
   Once done, let it rest for a few minutes before serving — it tastes even better after resting.

Preparation (Using a Cookeo or Pressure Cooker):

1. Peel and chop the garlic cloves. Put them in a mortar with the olive oil, pepper, salt, and chopped herbs.

2. Use a silicone brush to coat the chicken pieces with this mixture.

3. In the Cookeo, brown the chicken for 5 minutes on “brown” mode with the lid open. (Keep the leftover mixture in the mortar.) When golden, remove and set aside.

4. Add the chopped onion and the leftover mixture to the pot. Brown for 2 minutes on “brown” mode with the lid open. Add the reserved chicken and pour the white wine on top.

5. Cook for 15 minutes with the lid closed and locked. (Same time for a regular pressure cooker.)

6. While the chicken cooks, peel and cut the potatoes into wedges. Fry them, season with salt, and set aside.

7. When the chicken is cooked, open the lid. It will have plenty of liquid from the chicken’s juices. Add the potatoes, mix well, and cook for 2 minutes on “brown” mode with the lid open, to let excess liquid evaporate while the potatoes absorb the chicken flavor.

8. Let it rest before serving — the flavor improves as it sits.

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