Sauteed Chicken and Roasted Potatoes

The first dinner I made in our new place was an old favorite for us. I have shared many chicken recipes, but just as my mom was known for her roasted chicken in our house, K loves it when I make this chicken recipe. Especially with the potatoes. They go so well together! The best part is you can make it anytime of year, even if you can’t get good fresh herbs. I actually prefer it with dried herbs. I think you will have these ingredients already in your kitchen, so you should find it simple.

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You might wonder why I waited so long to share it if it’s so easy and popular. Well…I thought I had! I kept thinking it was on here, and finally I realized I hadn’t shared it. And then I had a sad period of time where I thought I lost all of the pictures, but here they are. Back and ready to go for all of you.

What is your go-to chicken dish?

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Directions for Sauteed Chicken and Roasted Potatoes

  • 1-2 pounds chicken (thighs or breasts) cut into bite-sized pieces
  • Your favorite seasoning mix (I like Trader Joe’s 21 Seasoning Salute)
  • Potatoes (chopped into bite-sized pieces)
  • Olive oil
  • 1/2 to 1 cup chicken broth
  • 1/4 to 1/2 cup white wine
  • 1 large onion, chopped (optional)
  • 1/4 cup flour
  • Salt and pepper

Begin by preheating the oven to 400 degrees. Prepare a baking sheet with foil and lightly coat it with oil. Toss the potatoes with some olive oil and the seasoning mix, just enough for all pieces to be coated.

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Spread the pieces onto the baking sheet and bake for about 40 minutes to 1 hour (depending on how roasted you like them). You can also roast some vegetables on the same tray.

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When the potatoes are about halfway done, begin cooking the chicken. Again, toss the chicken pieces with some seasoning. If you are using chicken breasts, add just a little olive oil. Chicken thighs have enough fat on their own.

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In a heavy-bottomed pan, begin sauteing the onions (if using) in some olive oil. Once cooked to your liking (about 5-10 minutes), remove from the pan.

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Add more oil if needed, then add the chicken. Allow the pieces to brown on each side. Before they cook fully, remove them from the pan.

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Pour the white wine into the pan to scrape up the browned bits. If you want, you can stir the flour into the chicken broth to avoid clumps later, or add it later in batches (you can add more or less depending on how liquidy your chicken is). Pour the chicken broth with or without flour into the pan. Bring the mixture to a simmer, then add the chicken and onions back to the pan.

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Stir to coat the chicken with the sauce. Continue simmering until the chicken is cooked through and the sauce has thickened (add flour as necessary), about 5 minutes. Add salt and pepper to taste.

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Serve the chicken and potatoes together!

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Directions for Sauteed Chicken and Roasted Potatoes (without pictures)

  • 1-2 pounds chicken (thighs or breasts) cut into bite-sized pieces
  • Your favorite seasoning mix (I like Trader Joe’s 21 Seasoning Salute)
  • Potatoes (chopped into bite-sized pieces)
  • Olive oil
  • 1/2 to 1 cup chicken broth
  • 1/4 to 1/2 cup white wine
  • 1 large onion, chopped (optional)
  • 1/4 cup flour
  • Salt and pepper

Begin by preheating the oven to 400 degrees. Prepare a baking sheet with foil and lightly coat it with oil. Toss the potatoes with some olive oil and the seasoning mix, just enough for all pieces to be coated. Spread the pieces onto the baking sheet and bake for about 40 minutes to 1 hour (depending on how roasted you like them). You can also roast some vegetables on the same tray.

When the potatoes are about halfway done, begin cooking the chicken. Again, toss the chicken pieces with some seasoning. If you are using chicken breasts, add just a little olive oil. Chicken thighs have enough fat on their own.

In a heavy-bottomed pan, begin sauteing the onions (if using) in some olive oil. Once cooked to your liking (about 5-10 minutes), remove from the pan. Add more oil if needed, then add the chicken. Allow the pieces to brown on each side. Before they cook fully, remove them from the pan. Pour the white wine into the pan to scrape up the browned bits. If you want, you can stir the flour into the chicken broth to avoid clumps later, or add it later in batches (you can add more or less depending on how liquidy your chicken is). Pour the chicken broth with or without flour into the pan. Bring the mixture to a simmer, then add the chicken and onions back to the pan. Stir to coat the chicken with the sauce. Continue simmering until the chicken is cooked through and the sauce has thickened (add flour as necessary), about 5 minutes. Add salt and pepper to taste.

Serve the chicken and potatoes together!

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3 thoughts on “Sauteed Chicken and Roasted Potatoes

  1. Pingback: Tips-y Tuesdays: Leftovers Help | fudgingahead

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