4 chicken thighs and 4 drumsticks
4 tbsp. olive oil
8 small new potatoes, peeled
4 carrots, peeled and quartered
1 tbsp. fresh, chopped rosemary or 1 tsp. dried rosemary
1/3 c. white wine or chicken broth
12-24 cloves garlic, peeled and lightly crushed
Salt and black pepper, to taste
1 tbsp. chopped parsley
Red pepper flakes, if desired

Brown chicken slightly in hot oil in large skillet over medium high heat. Add potatoes and carrots. Cook, turning vegetables often, about 10 minutes, until chicken is browned on both sides. Reduce heat to low. Add rosemary and wine or broth. Cover and cook for 15 minutes. Add garlic to taste. Cover; cook, turning vegetables occasionally, for another 15 minutes, until done. Remove chicken and vegetables to platter and keep warm. Pour pan juices with garlic over all. Sprinkle with parsley and red pepper flakes. Serves 4.