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After an overstimulating weekend (hello introversion, thanks for continuing to be a part of my life), I needed a quick and comforting meal. I also needed to use the chicken thighs and potatoes that I bought several days ago. Food waste has no place in this basic ass kitchen! Here’s what I made for dinner yesterday.
This is the pan I used for this recipe! I highly recommend it!
STOVETOP CHICKEN AND POTATOES
Ingredients
- 5 Bone-in, skin on chicken thighs
- 5 yellow potatoes
- 1/2 of a very large onion or 1 whole medium sized onion
- 2 tablespoons olive oil
- 5 cloves of garlic
- 1 chicken boullion cube
- 1 tablespoon herbs de provence
- Salt and pepper to taste
Directions
1. Pour the olive oil into a large skillet. Heat the pan over medium-high heat.
2. Season the chicken liberally with salt and pepper while the pan heats. Season in a bowl and toss to coat all sides or season the skin side and then season the other side once the chicken is in the pan.
3. Place the chicken thighs in the hot oil, skin side down.
4. Allow the chicken to brown on the skin side by allowing it to cook for approximately 4 minutes. The chicken is NOT done or edible at this point, so please be careful with cross contamination. Remove the chicken from the pan and set it aside in a safe area.
5. Cut the onion into half rings.
6. Add the sliced onions into the pan with the olive oil and rendered chicken fat. Sprinkle with approximately 1/2 teaspoon of salt to help the onions begin to soften.
Slice the potatoes into discs while the onions begin to cool.
7. Add the sliced onions to the pan. Sprinkle another 1/2 teaspoon of salt to the potatoes and toss to combine with the onion, oil, and rendered chicken fat.
8. Add the herbs de provence to the pan.
9. Cut 1 chicken bouillon cube into four pieces. Put the pieces into the pan.
10. Put the chicken back into the pan, skin side UP. Add enough water to cover the potatoes, but not the chicken.
11. Place a lid on the pan and reduce the heat to medium-low. Put the lid on the pan slightly askew so that some of the steam can escape. Cook for approximately 10 minutes. Check to make sure nothing is burning or sticking; add more water 1/4 cup at a time, if necessary.
12. Chop the garlic while the chicken is continuing to cook.
13. Sprinkle the garlic around the pan, over the potatoes and gently toss to combine. The liquid should be reduced a bit to create a viscous and delicious sauce.
Recover the pan, with the lid askew, and continue to cook until the potatoes are soft and the chicken is done.
Check chicken doneness by piercing the biggest piece of chicken where it is thickest and applying pressure. If the juices are clear, the chicken is done and safe to eat.
ENJOY!
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