Chicken and Sliced Potato Skillet
This recipe, inspired by the genius Ina Garten, cooks chicken thighs and sliced potatoes all in one skillet. The sauce that is created from the dijon, wine, and spices is so delicious I regret not having a loaf of bread to sop up all those juices. In an hour you can have an amazing, “not your average” chicken dish on your table.
Tips:
You really need a 12” skillet to keep the ingredients from crowding. A cast-iron pan would be perfect. I used my All-Clad skillet.
Chicken and Sliced Potato Skillet
Serves 4
PREP 15 minutes
COOK 75 minutes
INGREDIENTS
4 chicken thighs- I used boneless, but use what you prefer
Kosher salt and freshly ground black pepper
Olive oil
2 tablespoons Dijon mustard
1 tablespoon dry white wine (that you would drink)
1½ teaspoons fresh thyme leaves
¹⁄₈ teaspoon sweet paprika
1 pound Yukon Gold potatoes, unpeeled, sliced ¼ inch thick
3 cloves garlic, minced
2 tablespoons minced fresh parsley
INSTRUCTIONS
Preheat the oven to 350 degrees.
In a small bowl combine the wine and dijon mustard.
In a 12” oven safe skillet, place your olive oil. Place the chicken thighs, skin side up. Brush the chicken with mustard mixture. Sprinkle with salt, pepper, thyme and paprika.
Bake the chicken for 30 minutes.
Remove chicken to a plate and place the sliced potatoes and garlic in the skillet. Mix the potatoes around to coat them with all the juices and oil in the pan. Then arrange the potatoes in rows, overlapping slightly, to cover the skillet. Sprinkle with salt and pepper.
Place the chicken thighs on top of the potatoes and roast for another 30 minutes.
Remove the chicken from the oven and place on a plate and cover with foil. Raise the oven temperature to 450 degrees and roast the potatoes for another 15 minutes. The potatoes will turn golden brown and be tender when done.
Place the chicken back on top of the potatoes and sprinkle with chopped parsley. Serve and enjoy!