Poultry Essentials Crispy Chicken Potatoes Recipes

LEMON-SCENTED CRISPY CHICKEN THIGHS WITH POTATOES AND BABY CARROTS

Steps:

• Preheat the oven to 325 degrees F. Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve. Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve. Turn up the oven temperature to 425 degrees F. Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan. Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes. Garnish with parsley and serve.

POULTRY ESSENTIALS: CRISPY CHICKEN & POTATOES

Steps:

• PREP/PREPARE
• You will need an ovenproof skillet to make this recipe.
• Gather your ingredients (mise en place).
• THE POTATOES
• Cut the potatoes in half, toss with the oil, salt, and pepper, then reserve
• THE SAUCE ENHANCER
• Combine the garlic and lemon juice in a small bowl, and reserve.
• THE CHICKEN
• Place a rack in the bottom position and preheat the oven to 450f (230c).
• Add the oil to an ovenproof skillet over medium heat.
• Sprinkle the chicken with a bit of salt and pepper.
• Place the chicken, skin-side-down, and cook without moving until the skin crisps, and easily releases from the pan, 3 - 5 minutes.
• Flip the chicken.
• Add the potatoes, cut-side-down, and let them brown for a few minutes in the chicken fat.
• Sprinkle the chicken and potatoes with some dried oregano and thyme.
• Toss in the smashed garlic.
• Add the wine and chicken stock, but do not pour it over the chicken. We want to keep that skin nice and crispy. Bring up to a simmer.
• Add to the preheated oven and bake until the chicken is cooked through and the potatoes are tender and brown, 15 - 18 minutes.
• Remove the chicken and potatoes, and cover. We are going to make a quick pan sauce.
• Take the garlic from the pan, and then using the flat side of a kitchen knife, smash it into a pulp.
• Add the garlic back to the pan and turn the heat up to medium.
• Simmer the sauce until reduced by 20 - 30 percent, and begins to thicken, 3 - 4 minutes.
• Add the reserved lemon/garlic enhancer and simmer for an additional 2 - 3 minutes.
• PLATE/PRESENT
• Add a chicken thigh and potatoes to a plate, and spoon on some of that yummy pan sauce. Enjoy.
• Keep the faith, and keep cooking.

CRISPY AND STICKY CHICKEN THIGHS WITH SQUASHED NEW POTATOES AND TOMATOES

Steps:

• Put the potatoes into a large saucepan of salted boiling water and boil until cooked.
• While the potatoes are cooking, preheat your oven to 400 degrees F. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss.
• Heat a large frying pan, big enough to hold all the chicken pieces snugly in 1 layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in 2 batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish.
• Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don't have to, but by doing this they will become lovely and sweet when cooked, and their intense flavor will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander and lightly crush them by pushing down on them with your thumb.
• Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavor Shaker if you have one. Add 4 tablespoons of extra-virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting pan, and bake for 40 minutes in the preheated oven until golden.
• Lovely served with an arugula salad dressed with some lemon juice and extra-virgin olive oil, and a nice glass of white wine.
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

POULTRY ESSENTIALS: EASY CRISPY CHICKEN THIGHS

Steps:

• PREP/PREPARE
• Chef's Note: I made this recipe using a baking sheet, and sauté pan (as the photos indicate). The next time I do this, I will use an ovenproof pan, and make this a one-pan dish.
• Gather your Ingredients (mise en place).
• Place a rack in the middle position, and preheat the oven to 250f (120c).
• Take the two chicken thighs, brush both sides with the olive oil, sprinkle with salt and pepper, and then place (skin side up) on a parchment-lined baking sheet.
• Place in the preheated oven for 45 - 50 minutes.
• Add the butter to a sauté pan, over medium-high heat.
• When the foaming subsides, add the chicken breasts, skin side down, and then using your fingers, or a spatula, press the chicken thighs into the pan.
• Flip when the skin is a nice golden brown, about 2 - 3 minutes, and allow the other side to cook for about 60 seconds.
• PLATE/PRESENT
• Slice, and serve with your favorite side. Enjoy.
• Chef's Note: To make this even easier, I used some leftover chicken-stock-infused white rice.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: POTATO CHIP BREADED CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. My favorite potato chips are an organic sea salt variety; however, cherry-pick the chips with the flavor you enjoy the most.
• 3. I like what organic Greek yogurt does for this recipe; however, if you are missing that particular ingredient, or you just do not like yogurt, substitute some sour cream with a dash of lemon juice. And, although I have never tried it, you might give mayonnaise a shot.
• 4. The measurement on chips is not exact, so do not over think about how many whole chips equals one cup; just make sure that you have enough to coat the chicken. And, do not grind them to a powder; leave them a bit chunky.
• 5. Gather your ingredients (mise en place).
• 6. Cut the chicken breast in half latterly.
• 7. Combine the yogurt, or sour cream, onion powder, and lemon pepper spice. Then toss in a bit of salt and pepper to taste. Add the chicken, coat with the mixture, and place in the fridge for two-to-three hours, or up to eight.
• 8. I usually stick it all into a Ziploc bag (as pictured), but a bowl will work just fine.
• 9. Just before you remove the chicken from the fridge, grind up the potato chips, and season with a bit of salt and pepper.
• 10. Place a rack in the middle position and preheat the oven to 400f (205c).
• 11. Remove the chicken from the marinade, coat with the crushed chips, and place on a parchment-lined baking sheet, fitted with a wire rack.
• 12. Place in the preheated oven, and bake until the chicken is golden brown, and an instant-read thermometer reads 160f (71c), about 25 - 20 minutes.
• 13. PLATE/PRESENT
• 14. Serve while nice and warm with your favorite sides. Enjoy.
• 15. Keep the faith, and keep cooking.

CRISPY POTATO CHICKEN

Steps:

• Coarsely shred the potato. Transfer shredded potato to a bowl of ice water; let stand for 5 minutes.
• Stir together the mustard and garlic; mix well. Rinse chicken and thoroughly pat dry. Brush or spread the mustard mixture evenly on the meaty side of the chicken breast halves. Place the chicken, bone-side down, on a foil-lined 15 x 10 x 1 inch baking pan.
• Drain shredded potato. Thoroughly pat dry with paper towels (this step is important); place in a medium mixing bowl. Add olive oil, toss to mix well. Top each piece of chicken with about 1/3 cup potato mixture in an even layer, forming a "skin". Sprinkle lightly with pepper.
• Bake in a 425 degree oven for 35 to 40 minutes or until chicken is no longer pink and potato shreds are golden. (If potatoes are not browning, transfer pan to broiler. Broil about 5 minutes or till golden, watching closely.) Sprinkle with desired herb.

POULTRY ESSENTIALS: CRISPY CHICKEN THIGHS

Steps:

• PREP/PREPARE
• If you are doing the optional brine, then add all the ingredients to the water, and whisk until the sugar and salt are completely dissolved. Add the chicken thighs, and place in the fridge for 3 - 4 hours. I like how the tamari flavors the chicken; however, if you are not too sure about it, just leave it out.
• The reason I do not include any salt in the spice mix, is because I am brining the thighs. If you choose not to brine, then add about a teaspoon of salt, or to taste.
• Gather your Ingredients (mise en place).
• Combine all of the spice mixture ingredients into a small bowl, and reserve.
• Take the chicken (after the brine), and pat dry. Then place on a plate or small sheet pan, and sprinkle with the potato starch.
• Chef's Note: The purpose of the potato starch is to help dry out the skin. It will not impart any flavor of its own. You could use salt, or baking soda, but both of those methods make the chicken taste a bit too salty for my palate.
• I like to remove the bone from the thighs before baking. The only reason for this is the final presentation; plus, without the bone, it makes it easier for my guests to slice. If you leave the bone in, no worries.
• Stick them in the fridge, uncovered, for 2 - 3 hours.
• Remove from the fridge, place on a parchment-lined rimmed baking sheet, fitted with a wire rack (if you have one). They should be skin-side up.
• Lightly brush the skins with the olive oil.
• Sprinkle with the reserved spice mixture, then let sit on the counter for 20 minutes.
• Place a rack in the middle position, and preheat the oven to 425f (220c).
• Add the chicken thighs to the oven, and bake for 15 minutes.
• Lower the heat to 400f (205c), and cook until the internal temperature of the thighs reaches 165f (75c), about an additional 15 minutes.
• PLATE/PRESENT
• One of my favorite ways to serve these is on a plate of homemade pasta, and a nice spicy tomato sauce. But, how you serve them, is totally up to you.
• Keep the faith, and keep cooking.