Chicken & Potatoes – Boss Level

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Not much more can be said about a well-prepared chicken and potato dish that I haven’t said before on these pages (follow the 2 links below), except that, as usual, the method of infusing the potatoes with the juices and fat from the chicken while they cook on top of each other ( I just realize that this almost sounds dirty) 🙂 makes for a wonderful, delicious dish. (or a happy couple) 🙂
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Bon Appétit ! Life is Good !
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Click here for more Chicken with Potatoes on ChefsOpinion
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: season 2 ea large bone-in chicken- or capon- legs to taste with sriracha, kosher salt, garlic paste, oregano and tyyme, add a tblsp EVO, mix well

: cut 2 ea large, peeled potatoes into slices, add 1 ea large coursely cut onion and 1 ea large, seeded, coursely cut red pepper, 2 tblsp chopped curley parsley, and 2 tblsp sliced scallions, season to taste with sriracha, kosher salt, garlic paste, oregano and tyyme, add a tblsp EVO, mix well

: add the veggies to the bottom of a baking dish or cast iron pan,

: top the potatoes with the marinated chicken – now you have a choice to serve this dish very moist with cooking liquid (see pictures), or dry roasted; if you choose dry, add only 1/2 cup of chicken stock, which will help to cook the potatoes and keep them moist; Otherwise, add 3 cup chicken broth; place pan into a preheated 420F oven and cook for ca 1 hour or until chicken is cooked through but not dry ( the chicken shoud be 161F at the thickest part at the bone, the carry-over heat will take it to a save temperature without getting it dry); after removing from oven, let the dish rest, lightly covered, for at least 5 minutes before serving

: Chicken & Potatoes – Boss Level

: Chicken & Potatoes – Boss Level

: Chicken & Potatoes – Boss Level

: Chicken & Potatoes – Boss Level

: Chicken & Potatoes – Boss Level

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3 comments

Hans,

That looks awesome!

Sent from my iPhone

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A lovely and a simple recipe, complete with the dreaded scallions, red peppers and kosher salt (though not a “shrimp” in sight). What we call spring onions and sea salt (Maldon salt) do very well here, and are more easily obtainable than what you specify, though part of the fun is always in adapting a recipe to see if it works, I think. I know that I tease you about some of your regular ingredients; but I also remember that the climate here is somewhat different rom that in Florida, and that the demographics are, perhaps, somewhat different as between the two places.

What I must also comment on is your photography. The way in which you have presented the chicken is very attractive; and your choice of pans and crockery, as well as your skill with the camera, are also to be admired.

Thank you, as always. This will be a good precursor to the plum cake, when the tribe next comes to visit

With best wishes,

Peter

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