Poultry Essentials: Crispy Chicken & Potatoes

22
Andy Anderson !

By
@ThePretentiousChef

This is another one of my recipes produced from my all-nighter. It is a simple dish of chicken thighs and potatoes. Plus, a to-die-for sauce,

It all comes together in a single ovenproof pan.

And the good news is that you do not have to click through to another site. The recipe is right here on good old Just-a-Pinch.

So, you ready… Let’s get into the kitchen.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Several
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • PLAN/PURCHASE

  • THE POTATOES

  • 1/2 lb
    golden potatoes
  • 1 Tbsp
    grapeseed oil
  • 1/2 tsp
    salt, kosher variety, fine grind
  • 1/2 tsp
    black pepper, freshly ground
  • THE SAUCE ENHANCER

  • 1 Tbsp
    lemon juice, freshly squeezed
  • 1 clove
    garlic, finely minced
  • THE CHICKEN

  • 2 medium
    chicken thighs, skin on, bone in
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 1 Tbsp
    grapeseed oil
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried thyme
  • 4 clove
    garlic, smashed
  • 1 c
    chicken stock, not broth
  • 1/2 c
    white wine, dry variety

How to Make Poultry Essentials: Crispy Chicken & Potatoes

Step-by-Step

  1. PREP/PREPARE
  2. You will need an ovenproof skillet to make this recipe.
  3. Gather your ingredients (mise en place).
  4. THE POTATOES
  5. Cut the potatoes in half, toss with the oil, salt, and pepper, then reserve
  6. THE SAUCE ENHANCER
  7. Combine the garlic and lemon juice in a small bowl, and reserve.
  8. THE CHICKEN
  9. Place a rack in the bottom position and preheat the oven to 450f (230c).
  10. Add the oil to an ovenproof skillet over medium heat.
  11. Sprinkle the chicken with a bit of salt and pepper.
  12. Place the chicken, skin-side-down, and cook without moving until the skin crisps, and easily releases from the pan, 3 – 5 minutes.
  13. Flip the chicken.
  14. Add the potatoes, cut-side-down, and let them brown for a few minutes in the chicken fat.
  15. Sprinkle the chicken and potatoes with some dried oregano and thyme.
  16. Toss in the smashed garlic.
  17. 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.
  18. Add to the preheated oven and bake until the chicken is cooked through and the potatoes are tender and brown, 15 – 18 minutes.
  19. Remove the chicken and potatoes, and cover. We are going to make a quick pan sauce.
  20. Take the garlic from the pan, and then using the flat side of a kitchen knife, smash it into a pulp.
  21. Add the garlic back to the pan and turn the heat up to medium.
  22. Simmer the sauce until reduced by 20 – 30 percent, and begins to thicken, 3 – 4 minutes.
  23. Add the reserved lemon/garlic enhancer and simmer for an additional 2 – 3 minutes.
  24. PLATE/PRESENT
  25. Add a chicken thigh and potatoes to a plate, and spoon on some of that yummy pan sauce. Enjoy.
  26. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Crispy Chicken & Potatoes

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy



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