Aunt Tzipporahs Crispy Chicken And Potatoes Food

MAPLE-GLAZED CHICKEN AND CRISPY POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• For the potatoes: Place the potatoes in a medium saucepan, cover with cold water by 1 inch and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with the tip of a sharp knife, about 15 minutes. (This is a good time to start the chicken.)
• Drain the potatoes and transfer to a large skillet (not nonstick). Gently flatten the potatoes so the skin bursts but the potatoes still hold together (see Cook's Note).
• Drizzle the olive oil all over the potatoes and set the skillet over medium heat. Cook for about 8 minutes, flipping halfway through, until the potatoes are golden brown on both sides. Sprinkle all over with the seasoned salt and gently toss to coat.
• For the chicken: Heat a large cast-iron skillet over medium-high heat. Add the olive oil to the skillet and make sure it gets very hot. Pat the chicken dry with paper towels and sprinkle all over with the seasoned salt. Place the chicken skin-side down in the skillet and cook, undisturbed, until the skin is golden but not too dark, 4 to 5 minutes. Without flipping the chicken over, bake until firm to the touch and an instant-read thermometer inserted into thickest part (avoiding the bone) registers 165 degrees F, 12 to 14 minutes. (This is a good time to finish the potatoes.)
• Remove the skillet from the oven and flip the chicken. Brush the skin with the maple syrup. Drizzle any of the remaining maple syrup over the chicken.
• For the salad: Whisk the vinegar, garlic, mustard, maple syrup, salt and olive oil together in a medium bowl until combined; season with pepper. Set aside so the garlic can infuse the dressing, about 5 minutes. Remove the garlic and lightly toss the lettuce with the dressing in the bowl.

CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN

Steps:

• Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
• Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
• Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
• When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
• Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
• Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.

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.

SWEET POTATO FRIES WITH AUNT TC'S SECRET SAUCES

Steps:

• For the sweet potato fries: Soak the potatoes in cold water 30 minutes. Dry on paper towels.
• Stir together the brown sugar, garlic, paprika, salt and pepper in a small bowl.
• For the creamy barbecue sauce: Stir together the barbecue sauce, mayonnaise and House Seasoning in a bowl.
• For the spicy sauce: Stir together the ketchup, mayonnaise, House Seasoning and hot sauce in a separate bowl.
• For the sweet potato fries: Pour the oil to a depth of 3 inches in a Dutch oven. Heat the oil to 325 degrees F. Line wire racks with paper towels.
• Stir together the cornstarch and seltzer water in a medium bowl. Dip the sweet potatoes in the cornstarch mixture in batches until coated. (The coating will be thin. Stir the cornstarch mixture after each batch.) Fry the sweet potatoes, in batches, until they float to the top, 1 to 2 minutes. (The sweet potatoes won't brown yet.) Remove to lined wire racks to drain.
• Increase the oil temperature to 350 degrees F.
• Fry the potatoes a second time, in batches, until browned and crispy, 4 to 5 minutes. Remove to the lined racks to drain. Sprinkle immediately with the brown sugar seasoning. Serve right away with the sauces.
• Stir together the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

AUNT TZIPPORAH'S CRISPY CHICKEN AND POTATOES

Steps:

• Heat oven to 375 degrees.
• Pierce potatoes with tines of fork; microwave on HIGH 8 minutes.
• Meanwhile, in shallow dish beat egg with water; place corn flake crumbs in another shallow dish.
• Dip chicken pieces into egg, then crumbs to coat completely.
• Coat rimmed baking sheet with vegetable cooking spray; place chicken on sheet.
• Cut potatoes into 1-inch chunks; place on sheet with chicken.
• Coat potatoes with cooking spray; sprinkle with sage.
• Season chicken and potatoes with salt and pepper.
• Bake about 40 minutes until juices run clear when chicken is pierced and potatoes are golden brown.
• Meanwhile, to make sauce: in bowl mix barbecue sauce, honey and yellow mustard.
• Serve chicken and potatoes with sauce for dipping.

CRISPY ROAST CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix; place in 13x9-inch pan. Bake 30 min.
• Meanwhile, prick each potato several times with fork. Microwave on HIGH 2 to 3 min. or just until sliceable but not soft. Cut into spears; toss with dressing and cheese.
• Add potatoes to baking dish with chicken. Bake 30 min. or until chicken is done (165ºF) and potatoes are tender.

CHICKEN WITH CELERY AND CARROTS AND ROAST POTATOES

Steps:

• Steam the potatoes until they are half-way cooked and feel tender to a fork. 5-7 minutes, depending on size. Remove from heat. Score an X in the top of each chunk to let steam escape in the next step. Set aside.
• Preheat oven to 425 degrees.
• Take a smallish pyrex or other oven-proof dish (smaller and deeper, the better). Spray lightly with Pam-like substance. Place chicken in center and coat it liberally with mustard & garlic.
• Scatter the celery, carrots, and scallions around it. Gently pour in the broth, trying not to wash the chicken coating away. Ideally, the broth will cover all the ingredients and certainly no more than that.
• Add the frozen OJ to a corner of the pyrex dish. Cover it all with foil. Leave a corner open for steam to escape.
• Take a cookie sheet and apply another light coating of Pam-like substance. Place the pyrex dish in the center, and arrange the potatoes on the cookie sheet outside, X-side up.
• Bake for 20 minutes. Getting the potatoes crispy and floury is the hardest thing here, so let the chicken be if if the potatoes need more time.
• To serve: Cut the chicken across the grain and arrange in slices, surrounded by the colorful carrots and celery. Moisten further with the cooking liquid (the scallions and OJ will have disappeared). Arrange the crispy roast potatoes to one side, for dipping in the cooking liquid.

CRISP-SKIN HIGH-ROAST BUTTERFLIED CHICKEN WITH POTATOES

Steps:

• Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500°.
• Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
• Toss potatoes with 1 tablespoon oil, salt and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
• Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read internal thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.

CRISPY BROWN SUGAR BAKED CHICKEN AND POTATOES

Steps:

• Preheat oven to 375 degrees. Grease or spray a large glass baking dish. Mix all dry ingredients in large ziptop bag.
• Rinse chicken, place into bag and shake to coat chicken. Remove chicken from bag and set aside.
• Add potatoes to bag and shake to coat. Pour potatoes and any extra flour and sugar mixture into greased baking dish.
• Add chicken to top of potatoes. Place butter cut into small peices around baking dish.
• Cover with foil and bake 45-60 minutes.
• Remove foil and broil for 1-5 minutes to make top of chicken crispy.

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.

TZIPPORAH'S MOROCCAN CHICKEN

Steps:

• Large pan heat and add olive oil. I use a fair amount 1/4 cup or so. It needs a lid to it.
• Take the chicken and rinse well, pat dry with a towel and lay on a plate to season.
• In a bowl take kosher salt if you have it or sea salt and add the pepper to whatever ratio you are comfortable with. I usually just put in a handful of salt (I don't use the whole mixture) Then add about 2 TBS of cumin, paprika and 2 tsp of turmeric. If you have a morter and pestle, I grind the salt (kosher salt is a large flake size) with the spices to combine.
• Take the 4 ounces of hot tap water and crumble up saffron strands in the water and let sit for 5 minutes.
• Take the chicken and rub the spice mixture all over the pieces and place in the frying pan. You want to brown all of the pieces evenly add the onion and brown with the chicken. Onion doesn't all have to be browned, but the chicken should.
• Once the chicken is browned, add the hot water and saffron mixture, if you are using the bullion cubes then dissolve those in 2 cups of hot water or add 2 - 3 cups of chicken broth. Add the chopped lemon now and the olives and garbanzo beans. The amount of olives can be as much as you like 1/2 cup or less. No need to measure, just eyeball it.
• Cover and turn down to a very low simmer. If you have used boneless, skinless chicken it should be ready in about 25 minutes. Bone-in chicken can be cooked for 40 minutes or so. If you have a lower liquid to chicken ratio and you turn it down really low it is like poaching the chicken and the more liquid to chicken with higher temperature will result in boiling the chicken. Poaching makes a more tender piece of meat.
• I usually make a rice with this using Basmati or Jasmine rice that has been browned and simmered with chopped onion, carrots, peas, etc. You can add what you like if they are all the same size dice. You salt rice and brown it in olive oil, add the veggies, then the seasonings and water, turn down low and cook until finished.
• Seasonings can basically copy the main dish or you can branch out.
• Finish it off with green beans cooked with garlic and you are set.

SPANISH CHICKEN WITH CRISPY PAPRIKA POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the potatoes onto a large baking tray. Mix 1 tbsp oil with the paprika, 2 tsp balsamic vinegar and seasoning, then pour over the potatoes and toss together. Bake in the oven for 10 mins while you prepare the chicken.
• Mix the peppers with the cheese and seasoning. Open out the chicken thighs and spoon some of the cheese mixture into the centre of each. Pull the sides of the chicken together to seal in the filling, then put each thigh, seam-side-down, on individual squares of foil. Top each thigh with 2-3 overlapping slices of chorizo, then wrap in the foil.
• Put the chicken parcels on top of the potatoes and return to the oven for 30 mins until the thighs are cooked and the potatoes are crispy. When the chicken is cooked, mix the remaining 1 tbsp oil and 2 tsp balsamic, and drizzle over the mixed salad leaves. Serve the chicken with the paprika potatoes and salad.

HIGH ROASTED CHICKEN AND POTATOES

Steps:

• Dissolve salt and sugar in 2 quarts cold water in large container.
• Immerse chicken and refrigerate until fully seasoned, minimum 1 hour, maximum 4 hours.
• If you're planning on cooking immediately adjust oven rack to lower-middle position and heat oven to 500 degrees.
• Line bottom of broiler pan with aluminum foil and spray with spray.
• Remove chicken from brine, rinse with water.
• Butterfly chicken, flatten breastbone and smeer on flavored butter.
• Place chicken on the top of the broiler pan.
• For the crispest skin the bird should be placed, uncovered in the fridge for 8 hrs or overnight, Toss potatoes with oil, salt, and pepper in medium bowl.
• Spread potatoes in even layer in foil-lined broiler pan bottom.
• Place broiler pan rack with chicken on top.
• Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
• Roast chicken until spotty brown, about 20 minutes.
• Rotate pan and continue to roast until skin has crisped and turned deep brown-- 20-25 minutes longer.
• A thermometer should registers 160 degrees in thickest part of breast Transfer chicken to cutting board and tent with foil.
• Remove HOT broiler pan rack; soak up excess grease from potatoes with paper towels.
• Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed.
• With additional paper towels, pat off remaining grease.
• Cut chicken into serving pieces and serve with potatoes.