Rosemary Chicken and Potatoes

We have just harvested our potatoes and so this recipe for pan roasted chicken and potatoes cooked in white wine with fresh rosemary is a satisfying and delicious way to cook them. The potatoes are tender and flavourful and the chicken is moist.

Rosemary Chicken and Potatoes

Ingredients:

  • 6 skinless chicken thigh chops (with the bone in) or thigh fillets
  • 4 medium potatoes, peeled, cut into 1 cm thick slices horizontally and dried with a paper towel
  • 2 Tblsp extra virgin olive oil
  • 1 knob of butter
  • 4-5 Tblsp finely chopped fresh rosemary
  • 1 cup of dry white wine
  • salt and freshly ground black pepper
  • chicken seasoning or your own favourite spices.

Method:

  1. Use a large broad fry pan which has a lid to cook the chicken and potatoes or if you don’t have one perhaps a large Dutch oven
  2. Wash the chicken thigh chops and dry them well with paper towel
  3. Heat the oil and knob of butter in a large fry pan over a medium high heat
  4. When the butter foams and the oil is hot, carefully lower the chicken thigh chops into the pan trying not to crowd them
  5. Sprinkle them  with chicken seasoning, salt , ground pepper and some of the chopped rosemary (keeping a little rosemary aside to sprinkle over the potatoes)
  6. When the underside is well coloured and golden brown, carefully turn each piece and season the upper side in the same way as before
  7. When the chicken is well browned on all sides, scatter the sliced potatoes around the chicken pieces, sprinkle them with rosemary and cook them for 5 minutes.
  8. Carefully turn the potatoes over and then pour over the white wine
  9. Cook for a further  2 minutes then cover the fry pan and lower the heat to medium low.
  10. Cook until all the wine is evaporated turning the chicken pieces from time to time
  11. The liquid will evaporate slowly over the cooking time and will reduce and caramelise the chicken and the potatoes. In fact the liquid will go from a slightly opaque colour to a clear reduced caramelised oil.
  12. When the liquid has reduced remove the lid and cook until nearly fully reduced and clear
  13. Turn the pieces to pick up this caramelised liquid reduction, carefully turning the softened potatoes too.
  14. Serve with a green garden salad

 

IMG_20160306_142947-Chicken potato and salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s