One Pot Chicken And Potatoes Recipes

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.

Steps:

• For the chicken: In a large bowl, combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Add the chicken to the bowl, and toss gently to coat. Remove the chicken, shake off any excess flour, and set aside.
• Heat a large Dutch oven over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and let sit.
• For the sauce and vegetables: To the Dutch oven (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes. Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute. Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. Add the chicken stock, bring to a boil, and then add the thyme, potatoes, lemon slices and lemon juice; stir gently. Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered; cook for another 10 to 12 minutes. Adjust the salt and pepper to taste, stir in the parsley and serve.

Steps:

• Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
• Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
• Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.