LEMON-GARLIC SKILLET CHICKEN AND POTATOES
For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
- Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
- Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.
SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES
These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes, and onions are added for a complete meal. Serve with a side salad and some crusty bread.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken thighs with paprika, salt, and pepper.
- Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.
- Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.
- Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
- Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.
Nutrition Facts : Calories 350 calories, Carbohydrate 22.4 g, Cholesterol 72.2 mg, Fat 19.2 g, Fiber 4.6 g, Protein 21.5 g, SaturatedFat 3.9 g, Sodium 1297.6 mg, Sugar 6 g
CHICKEN AND NEW POTATOES SKILLET DINNER
This comes from the folks at preparedpantry.com. "It's hard to go wrong with chicken, new potatoes, and sour cream. This recipe mixes the three in a stovetop, skillet dinner that is easy and almost foolproof." Note: Cooking time was not given so I've guessed. Fresh garden peas may also be used.
Provided by CJAY8248
Categories One Dish Meal
Time 55m
Yield 8 pieces chicken, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the chicken in a 12" skillet sprayed with cooking spray. Salt and pepper the pieces. Brown the chicken over medium heat.
- Partially peel the new potatoes. (They just look better with some of the red skins remaining.) Add the potatoes to the skillet. Cook the chicken and the potatoes until both are tender.
- Remove the chicken and potatoes to a platter. Skim off the excess fat remaining in the pan.
- Add the green onions to the pan. Add sour cream and water and heat the mixture until it starts to bubble, stirring frequently with a spatula.
- Add the peas. thyme, salt, and pepper. Stir. Add the chicken and potatoes, cover and heat for five minutes to reheat the chicken and potatoes. Serve hot.
Nutrition Facts : Calories 700.4, Fat 49.6, SaturatedFat 20.2, Cholesterol 193.2, Sodium 579.6, Carbohydrate 16.6, Fiber 4, Sugar 5.1, Protein 46
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