poultry essentials: crispy chicken & potatoes

How To Make poultry essentials: crispy chicken & potatoes

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  1

  PREP/PREPARE
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  2

  You will need an ovenproof skillet to make this recipe.
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  3

  Gather your ingredients (mise en place).
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  4

  THE POTATOES
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  5

  Cut the potatoes in half, toss with the oil, salt, and pepper, then reserve
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  6

  THE SAUCE ENHANCER
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  7

  Combine the garlic and lemon juice in a small bowl, and reserve.
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  8

  THE CHICKEN
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  9

  Place a rack in the bottom position and preheat the oven to 450f (230c).
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  10

  Add the oil to an ovenproof skillet over medium heat.
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  11

  Sprinkle the chicken with a bit of salt and pepper.
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  12

  Place the chicken, skin-side-down, and cook without moving until the skin crisps, and easily releases from the pan, 3 – 5 minutes.
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  13

  Flip the chicken.
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  14

  Add the potatoes, cut-side-down, and let them brown for a few minutes in the chicken fat.
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  15

  Sprinkle the chicken and potatoes with some dried oregano and thyme.
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  16

  Toss in the smashed garlic.
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  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.
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  18

  Add to the preheated oven and bake until the chicken is cooked through and the potatoes are tender and brown, 15 – 18 minutes.
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  19

  Remove the chicken and potatoes, and cover. We are going to make a quick pan sauce.
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  20

  Take the garlic from the pan, and then using the flat side of a kitchen knife, smash it into a pulp.
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  21

  Add the garlic back to the pan and turn the heat up to medium.
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  22

  Simmer the sauce until reduced by 20 – 30 percent, and begins to thicken, 3 – 4 minutes.
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  23

  Add the reserved lemon/garlic enhancer and simmer for an additional 2 – 3 minutes.
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  24

  PLATE/PRESENT
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  25

  Add a chicken thigh and potatoes to a plate, and spoon on some of that yummy pan sauce. Enjoy.
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  26

  Keep the faith, and keep cooking.
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