|Rich and satisfying side dish|
5 large new potatoes, cut into 6 wedges each
3tbs olive oil
1 sweet onion, sliced thin
2tsp minced garlic
1/4tsp poultry seasoning
Fresh ground salt and pepper to taste
1-2c chicken stock (gluten and msg free)
1. Heat oil and butter in a large saute pan over medium heat. Add onion and cook until soft, about 10 minutes. Stir in the potatoes until they are well coated. Season with poultry seasoning, salt and pepper. Raise the heat to medium high and cook until beginning to brown.
2. Add the chicken stock, bring to a boil and cover with a lid. Turn the heat down to medium low and braise the potatoes until fork tender (about 10 minutes). Uncover and continue cooking until all of the stock is reduced (another 10 minutes). Stir well and serve hot.