Sunday, March 27, 2016

Skillet Chicken with Potatoes and Olives

1/4 cup all-purpose flour
1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp smoked paprika
1/2 tsp black pepper
6 boneless, skinless chicken thighs or 6 bone-in thighs
4 Tbsps olive oil

INGREDIENTS (Sauce with vegetables):
1 medium onion, chopped
2 cloves sliced or minced garlic
1 tsp kosher salt
1 tsp cumin
1/2 tsp turmeric
1/8 tsp cayenne
3/4 cup white cooking wine
4 cups chicken stock or prepared chicken boullion
2 sprigs fresh thyme
2 small potatoes, cut into 1/2-inch cubes
1 lemon
1/2 cup pitted olives of your choice
Salt and pepper
1/4 cup fresh chopped parsley


For the chicken:  Rinse and pat dry your chicken pieces and place in a large bowl.

Combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Then, sprinkle over chicken and toss to coat, shaking off any excess flour mixture.

Heat a large Dutch oven or large skillet over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and set aside.

Now for the rest: To the Dutch oven or large skillet (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes.

Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute.

Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. 

Be sure to scrape the pan to get all those delicious bits from the meat in the sauce!

Add the chicken stock, bring to a boil,

Then add the thyme, potatoes, lemon slices and lemon juice; stir gently.

Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes.

Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered and cook for another 10 to 12 minutes.

Adjust the salt and pepper to taste, stir in the parsley and serve.

For a shorter, printable version - CLICK HERE!

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