One Pot Chicken And Potatoes Recipes

SKILLET CHICKEN AND POTATOES

Steps:

• First, prepare chicken thighs by mixing together all of the spices. Then, generously rub each chicken thigh with the chicken seasoning making sure to coat both sides. Set aside.
• Next, heat 2 tablespoons of olive oil in a large cast-iron skillet over medium/high heat. When the olive oil is fragrant, add the minced garlic. Let sizzle for one minute and then add chicken thighs.
• Add chicken thighs to the pan, skin-side down, and cook for 2-3 minutes. Then, flip and cook for an additional 2-3 minutes. Remove from the pan and set aside.
• Add another tablespoon of olive oil and another tablespoon of minced garlic to the same pan and then add the potatoes, onions, salt, and pepper. Saute for 4 minutes. Add in the red pepper and continue cooking for another 4 minutes.
• Once the potatoes are al dente (almost all the way cooked), add the balsamic vinegar and chicken broth and use a wooden utensil to scrape the brown bits from the bottom. Then, place the chicken breast on top of the veggies and then cover. Let cook over medium/high for 7-8 minutes or until the chicken thighs reach an internal temperature of 160ºF.
• Preheat your broiler. Then, place pads of butter on top of chicken thighs and then broil on high for 1-3 minutes or until the butter melts and the chicken browns. Remove from oven, let sit for 5 minutes and enjoy. Top with a balsamic reduction and more salt and pepper.

ONE-POT CHICKEN AND POTATOES

Steps:

• Preheat oven to 325F (162C). Measure out all your ingredients so you are ready to go. This recipe happens fast and it will help if everything is pre-measured.
• Season chicken (skin side) with salt, peppers, and Herbs de Provence.
• Heat olive oil in a large braiser. Sear chicken, skin side down until golden brown, flip, and cook for 2-3 minutes more. Transfer to a plate and set aside. It will finish cooking in the oven.
• Sauté potatoes in chicken fat until caramelized and golden brown. Transfer potatoes to a bowl and set aside.
• Whisk together the broth mixture in a Pyrex pitcher and set aside
• Add flour to remaining chicken fat and whisk until paste forms. If you have no more chicken fat you can add 2 tbsp. (30g) of butter to create more fat. Cook paste for 1 minute.
• Add broth mixture and whisk to combine. Add the fresh thyme. Season to taste with salt and pepper.
• Place potatoes in sauce, add chicken on top. Cover and bake for 40 minutes.
• Remove from the oven, remove lid and spoon sauce on top, bring to the table and serve!

PORTUGUESE ONE POT CHICKEN AND POTATOES

Steps:

• Sprinkle the chicken liberally with salt and pepper. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess. Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot. Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, chile peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, lemon and orange zests and tomatoes. Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes. Ladle the stew into shallow bowls. Sprinkle with the parsley and serve with the rolls for mopping up the sauce. Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.