Sarasotas Mediterranean Sauteed Chicken And Potatoes Food

MEDITERRANEAN CHICKEN THIGHS WITH POTATOES, PEPPERS AND FETA

Steps:

• Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
• Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.

MEDITERRANEAN CHICKEN WITH POTATOES

Steps:

• Preheat oven to 400°.
• Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.
• Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
• Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.

GREEK CHICKEN AND POTATOES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
• Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
• Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
• Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
• Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
• Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
• Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

PAN SAUTEED BUTTER CHICKEN AND POTATOES

Steps:

• Chicken:
• Preheat the oven to 375 degrees F.
• Season the chicken thighs with salt and pepper, to taste. In a medium oven-proof frying pan over high heat, add the oil and butter and stir to combine. Add garlic and thyme and cook until the butter is slightly browned. Add the chicken, skin side, down and let it sit in the pan so the skin becomes crispy and golden. While the skin is crisping up, spoon the hot butter/oil over the thighs. Once the skin is crisp, about 5 minutes, and releases from the pan easily, turn the chicken over. Continue cooking for another 5 minutes to sear the meat. Put in the oven and roast for approximately 10 to 15 minutes. Depending on how large the thighs are, check for doneness.
• Potatoes:
• Have an ice bath ready before beginning. Bring a medium stockpot of salted water to boil over medium heat. Blanch each of the varieties of potatoes and carrots; starting with the fingerlings, Yukon gold, carrots and purple Peruvians last. Cook each batch until tender, but still with a little bite. After blanching each set of vegetables, use a strainer remove all of the vegetables out of the water and dunk them in the ice water bath. Once they are cold to the touch, drain and set aside. Right before serving, get a medium fry pan heated over high heat, add the a little oil and some butter. Once the butter is melted and hot, add the potatoes and carrots and saute until heated through. Season with salt and pepper, to taste.
• For the Herbed Jus:
• In a medium saucepan over medium heat, add the oil and 1 tablespoon butter. When the butter has melted, add the onions, garlic and shallots. Cook slowly to soften and bring out the flavors. Do not burn the garlic. Reduce the heat to low if the mixture starts to brown. Stir in the Sauvignon Blanc and allow it to reduce by half. Add the chicken stock and continue cooking at a simmer to reduce again by half. Taste the jus and if it seems a bit too tart and sharp, add more butter to smooth it out. (If you want to make the jus into a thicker sauce, you can add some heavy cream.) Adjust the seasoning with salt and pepper, to taste. When the jus is ready, add the 1/4 cup parsley and 1/2 cup chives right before serving to maintain the bright green color.
• Assembly:
• Put a large serving spoon of heated, seasoned potatoes and carrots in the center of each serving plate, letting some of them spill to the edges. Arrange 1 chicken thigh on top of the vegetables, skin side up. Ladle the jus around each plate and garnish the top of the chicken with a small sprinkling of the minced parsley and chives.

PERFECT SAUTéED POTATOES

Steps:

• Cut 1 kg waxy potatoes into chunks.
• Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
• When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
• If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
• Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
• Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
• Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

GARLIC AND SAGE CHICKEN AND POTATO SAUTE

Steps:

• In a large skillet, heat oil and butter together.
• Over low heat, add sage and garlic and cook for about two minutes.
• Increase heat to medium high and add chicken and potatoes and cook for about three minutes.
• Season with salt and pepper to taste.
• Turn heat to low again, cover and cook for another ten minutes.
• Add chicken broth and cook uncovered for three minutes more.
• Sprinkle with chopped parsley and serve.

MEDITERRANEAN CHICKEN AND POTATO SALAD

Steps:

• Cut the chicken into 1/2 inch cubes or shred, depending on your preference; set aside in refrigerator.
• Rough chop the garlic and anchovy on a cutting board; sprinkle with salt and mash into a paste with the side of your knife.
• Add paste to a small bowl, and whisk together with parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper to form the dressing.
• Place chicken, potatoes, and tomatoes in a large bowl, add the yogurt dressing, and toss gently to combine.
• Let rest 20 minutes to allow flavors to develop and meld.