Contact
Privacy

Mikes Garlic Chicken & Potatoes - chicken

You may also like
Wallpapers HDFamous QuotesSong Lyrics & Chords
Categories:
chicken garlic salt white pepper ziplock potatoes washed white onion Italian seasoning garlic tomatoes garlic white wine skillet knife Tongs
Viewed: 22 - Published at: 9 years ago

Ingredients

  • 4 large Chicken Thighs [de-thawed with skins & bones]
  • 3 dash Granulated Garlic Powder [with dried parsley]
  • 3 dash Coarse Sea Salt
  • 3 dash White Pepper
  • 1 large Ziplock Bag
  • 6 medium Potatoes [washed - unpeeled - cut bite sized]
  • 1 medium White Onion [chopped bite sized]
  • 1/2 tsp Italian Seasoning
  • 3 clove Fresh Garlic [fine minced] Or, 1 1/2 tbs Roasted Garlic
  • 1/4 cup Sun Dried Tomatoes [softened - chopped - packed]
  • 3 dash Granulated Garlic Powder [with dried parsley]
  • 1/3 cup White Wine
  • 1 large Cast Iron Skillet
  • 1 Cutting Board
  • 1 large Knife
  • 1 Pair Tongs
  • 1 Spatula

Method

  • Rinse dethawed chicken thighs and pat them dry with a clean paper towel.
  • Place everything in the Chicken & Marinade section in a Ziplock bag.
  • Add only enough Garlic Olive Oil to fully coat the chicken thighs.
  • Massage chicken and seasonings well and refrigerate for an hour.
  • Leave your spices and oil out.
  • You'll be using them again.
  • Place about a 1/4 cup garlic olive oil [or less] in your cast iron skillet and heat on high.
  • Place chicken thighs in hot skillet and sear chicken on both sides for 3 minutes on each side.
  • Lightly sprinkle chicken with Italian Seasoning while frying.
  • You'll want browned and crisped chicken thighs tops.
  • Be real careful not to burn your oil tho.
  • Remove chicken thighs from skillet with tongs and set to the side on a raised rack sprayed with Pam.
  • Do not discard olive oil and chicken fat in skillet.
  • Unless, there's an over abundance it because of the excess chicken fat.
  • If so, just pour out an adequate amount.
  • You'll only want enough oil and fat to evenly coat your spuds.
  • Use as little oil as you possibly have to.
  • ;0)
  • Chop all vegetables bite sized and add everything in the Seasoned Potatoes section to the cast iron skillet.
  • If soaking spuds and onions prior to baking to keep them from browning, [as pictured] drain them and pat them completely dry.
  • You'll want for all your oil and seasonings to stick well to them.
  • Mix vegetables, wine, seasonings, fats and oils together well.
  • Seal skillet well with tinfoil.
  • Place chicken thighs and potatoes in oven.
  • Bake in a 350 oven for 45 minutes.
  • At 45 minutes, carefully stir potatoes with spatula, check for doneness and bake spuds for 15 more minutes uncovered.
  • Or, until done.
  • Also, taste test your potatoes and decide if you'd like more sea salt added.
  • I'll usually add more.
  • Pierce your thickest piece of chicken with a knife.
  • If the fluids run completely clear, they're baked.
  • Pull chicken from oven and set to the side.
  • Serve immediately with a crispy side salad.
  • Enjoy!

Related Posts:

You may also like:

Categories