4 large Idaho potatoes
1 2-3 pound chicken
3 cloves garlic diced
3 tablespoons olive oil
salt & pepper
1 head of cabbage
1 red pepper
2 cups Mike's Deli marinara
¼ cup white wine
Preheat oven to 350 degrees.
Wash potatoes and cut then into quarters widthwise.
Toss in oil, salt and pepper.
Wash chicken and cut into 8 pieces.
You will have 2 legs, 2 thighs, 2 wings and 2 breasts.
Pat dry with paper towels.
Toss in oil salt and pepper.
Heat sauté pan and add chicken searing the skin until a light golden brown.
Sear both sides.
When finished searing chicken, take from pan and set aside.
Remove any bad leaves from the head of cabbage, take core out and set aside.
Wash zucchini, deseed and de-stem pepper and chop them both into medium dice.
Cut cabbage in half, then into quarters.
Slice these quarters into ½ inch strips.
Clean and chop shallots.
In a large mixing bowl add all of the ingredients (except potatoes) and gently toss together adding a little salt and pepper.
Place in roasting pan and cover with foil.
Bake for 40-50 minutes or until chicken is cooked.
Place potatoes on separate baking dish and bake 40-50 minutes or until fork tender.
Plate chicken and line with potatoes.