BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
SKILLET POTATOES WITH OLIVES AND LEMON
Provided by Shelley Wiseman
Categories Olive Potato Vegetarian Quick & Easy Lemon Vegan Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Smash olives with flat side of a large knife, then discard pits and chop olives. Toss potatoes with olives, oil, zest, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 10-inch heavy skillet, then add water and bring to a boil.
- Cover skillet and boil over medium heat until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring, until water is evaporated, 1 to 2 minutes. Serve sprinkled with parsley.
SKILLET-ROASTED POTATOES WITH LEMON AND CHIVES
For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.
Provided by Chef mariajane
Categories Potato
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- .Combine lemon zest and chives in a small bowl.
- If using small potatoes (1 1/2 - 2 inches in diameter) halve each potato. If using medium potatoes (2-3 inch in diameter) quarter each potato to create 3/4 - to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
- Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes, cut side down in single layer; cook without stirring, until golden brown (oil should sizzle but not smoke), 5-7 minutes. Using tongs, turn potatoes skin side down if using halved potatoes, or second cut side down if using quartered potatoes; cook without stirring until deep golden brown, 5-6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover and cook until potatoes are tender (Paring knife can be inserted into potatoes with no resistance), 6-9 minutes.
- When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss or stir gently to combine Serve immediately.
Nutrition Facts : Calories 244.7, Fat 9.3, SaturatedFat 1.3, Sodium 450, Carbohydrate 36.5, Fiber 4.1, Sugar 2.4, Protein 4.4
POTATO "TARTE TATIN" WITH BLACK OLIVES AND LEMON
Cooking notes: Try using one of your favorite extra virgin or infused olive oils for added punch. Entertaining notes: These are best cooked way ahead and then reheated in a 400 degree F oven for about 15 minutes. If preparing for a larger group, simply multiply the recipe to suit your needs and cook in a nonstick rectangular baking pan. When cool, cut into serving size pieces and re-heat.
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes crosswise into 1/8-inch thick slices and place them in a large bowl. Heat the oil in a 10-inch nonstick ovenproof skillet over high heat. When the oil is hot, add the rosemary and olives. Cook for 10 seconds. Immediately remove the skillet from the heat and pour the mixture over the potatoes. Add the salt and pepper. Gently stir with a spoon to evenly coat the potatoes.
- In the same 10-inch nonstick skillet, starting in the center of the skillet, arrange about 1/3 of the potatoes slices in a single layer so they form concentric circles that slightly overlap. Pick out about half the olives and sprinkle them and half of the lemon zest over the first layer of potatoes. Create a second layer of overlapping potato slices. Sprinkle the remaining olives and lemon zest over the second layer. Then create a third layer of potatoes. Finally, pour the oil from the bowl over the potatoes. Put the pan over high heat and cook until the oil sizzles and bubbles, about 1 minute. Place the pan in the oven and bake for 20 minutes, use a spatula to press down the top layer of potato slices. Continue to bake until the tip of a knife slides easily through the potatoes, about 20 minutes more. Remove the pan from the oven and pour off the excess oil. Allow the tart to sit at room temperature for at least 10 minutes.
- Run a spatula along the outer edge of the tart to release any potatoes stuck to the side of the skillet. Place a dinner plate larger than the skillet on top of the skillet, with the serving side facing down. Invert the skillet and plate to transfer the tart to the plate. Cut the tart into wedges. Serve warm.
GREEK CHICKEN WITH OLIVES AND POTATOES
Fabulous meal, takes an hour or so, but its definately worth the wait. Chicken simmered with tomatoes, and olives, served with potatoes.
Provided by Chef Shantal
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the flour in a plastic bag, season with 1/4 tsp pepper. Trim excess skin and fat from chicken; shake chicken in bag with flour, a few at a time, to coat.
- Heat the oil in large skillet or dutch oven, over medium heat. Arrange chicken in pan and cook until golden brown, 5 minutes per side. ( You may need to do this in batches) Remove to plate.
- Add onion and garlic to the pan, cook stirring, for 5 minutes, until softened. Return chicken to pan, add tomatoes and juice, lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in olives. Cover and let simmer for 25-30 minutes, stirring occasionally.
- Add the potatoes, continue to cook for another 20-25 minutes, until potatoes are tender.
Nutrition Facts : Calories 874.9, Fat 43.9, SaturatedFat 11.5, Cholesterol 181.1, Sodium 1197.4, Carbohydrate 68.1, Fiber 9.2, Sugar 11.9, Protein 52.9
SKILLET SWEET POTATOES WITH COCONUT, GARLIC AND CHILE
Sweet potatoes love to be oven roasted, but dicing and sauteing them allows you to get that charred yet deeply sweet flavor in a fraction of the time. The coconut here acts like a breadcrumb, providing a crispiness that's spiked with chile flakes and garlic. It's a simple (and one-pan!) fall or winter side dish that's both hearty and bright.
Provided by Priya Krishna
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix the coconut, garlic and red pepper flakes together in a small bowl.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the coconut mixture and cook, stirring occasionally, until the coconut and garlic are fragrant and the coconut has turned golden, 5 to 10 minutes. Transfer the mixture to a plate.
- In the same skillet (no need to wipe it out), heat the remaining 3 tablespoons oil over medium-high heat. Add the sweet potatoes and salt. Toss to coat the sweet potatoes in the oil (be careful not to spatter the oil). Arrange the potatoes in a single layer and let cook, stirring occasionally so that all sides get browned, until the sweet potatoes are slightly charred and soft enough to pierce with a fork, about 10 minutes.
- Remove from the heat and immediately mix in the coconut mixture, tossing to coat evenly. Just before serving, stir in the lemon juice. Taste and add more lemon juice, if needed.
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Servings 6Estimated Reading Time 3 minsAuthor Giada De LaurentiisTotal Time 1 hr 10 mins
- Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
- Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
- Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.
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5/5 (4)Total Time 45 minsCategory DinnerCalories 461 per serving
- In a large skillet with a lid, heat the olive oil and 1 tablespoon butter over medium heat. Add 1 tablespoon thyme, and 1/2 teaspoon of salt and pepper. Add the potatoes and toss gently to coat. Arrange the potatoes cut side down, then cover and cook for 10 minutes, stirring halfway through. Remove potatoes to a clean plate, tent loosely and set aside.
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- Place the chopped potatoes in a microwave-safe container, add 1/4 cup water, cover, and microwave for 5-6 minutes, or until potatoes are tender.
- Heat the olive oil in a skillet over medium-high heat. Add the potatoes. Toss the potatoes around in the skillet until evenly covered in the olive oil, then cover the dish and cook for 4 minutes. Toss/ flip the potatoes, cover again, and allow to cook for another 3-4 minutes.
- Remove the cover, turn off the heat, then add the lemon juice and spices. Stir for a few seconds until ingredients are equally distributed, then serve.
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5/5 (1)Category Main Course ChickenCuisine AmericanCalories 507 per serving
- When the oil starts to shimmer,. place chicken thighs, skin side down, in skillet. Cook until golden brown, about 5 minutes.
- Flip chicken. Add 1 1/4 cup stock and 1/2 teaspoon salt. Add potatoes nesting them in between the thighs. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
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From chelseajoyeats.com
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- Preheat oven to 450 degrees F. In a medium bowl, combine 3 tablespoons olive oil, lemon juice, capers, sliced lemon, smashed garlic cloves, rosemary leaves, salt, and black pepper.
- Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. Sprinkle chicken with additional salt and pepper and add to skillet, skin sides down. Add potatoes. Cook for 10 minutes, until chicken is browned and skin is crispy. Flip the chicken using kitchen tongs. Pour the lemon mixture over the chicken and potatoes.
- Transfer the skillet to the oven and bake for 45 to 50 minutes, until the chicken is cooked through and juices run clear. Serve the chicken with potatoes and pan sauce.
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- Add raw potato cubes to a large saucepan; pour in just enough water to cover them. Add a generous pinch of salt. Bring to boil over medium-high heat. Reduce heat slightly and simmer for 7-9 minutes, until potatoes are tender on the outside, but still firm in the center. With the lid, carefully strain out the water.
- Cover saucepan with lid and, with potholders on each hand, grip the sides of the saucepan, securing the lid. Shake vigorously. Check to see if the potatoes look fuzzy. If not, shake again.
- Add olive oil to a large, hot cast iron skillet set over medium heat. Add potatoes; with a spatula, gently spread into a single layer. Without stirring, allow potatoes to crisp on one side. Once crisp, turn with spatula and again spread into a single layer to crisp. Repeat process until potatoes are crisp on all sides, 15 to 20 minutes total.
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Reviews 29Servings 4Cuisine GreekCategory Main
- Heat 1/2 tablespoon of olive oil to the OVEN PROOF skillet over medium high heat. Cut the chicken breasts into thirds then season each side of the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the HOT skillet and cook for 5-6 minutes or until the chicken is golden brown; flip the pieces over then place the skillet into the oven. Bake the chicken for 12-15 minutes or until cooked through and the juices run clear. Remove the chicken from the skillet and place on a plate loosely covered with a tin foil tent.
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5/5 (1)Total Time 2 hrs 50 minsCategory Lunch or Dinner, Main Dish, PoultryCalories 450 per serving
- Add the olive oil, red wine vinegar, Italian seasoning, salt, pepper and garlic powder to a large ziplock bag. Add the chicken and massage everything around. Refrigerate for two hours or overnight.
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