11
Submitted by Dan Churchill
"Winner, winner, red wine and chicken dinner."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4-6
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ingredients
- 1 1⁄2 lbs white russet potatoes (the fluffy ones)
- 5 tablespoons olive oil
- 1 pinch salt and pepper
- 2 tablespoons butter
- 4 garlic cloves
- 6 skin-on chicken thighs
- 2 red onions, cut into eighths
- 8 ounces Brussels sprouts, halved
- 1 thyme, sprig
- 1 cup red wine
- 1⁄2 cup balsamic vinegar
- 1 tablespoon honey
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directions
- Preheat oven to 425 degrees F. and place a cast iron pan roasting tray in the oven (if you don't have one no problem).
- Bring a pot of water to a boil add a pinch of salt and add your potatoes. Cook until they are super fluffy… like really soft, but still holds their shape (12-15 minutes). Drain and allow to evaporate for 10 minutes… you want them very dry for super crunch.
- Remove roasting pan from oven and add 2 Tbsp olive oil, shake the potatoes in a bowl and carefully add them in . Season with salt and pepper and give them a toss, before placing in the oven for 15 minutes.
- Remove from the oven and add butter along with the garlic and thyme. Give the pan a mix to coat every fluffy potato. Add the potatoes back in the oven when the veggies and chicken go in to cook for a final 10-15 minutes (see step 6).
- Meanwhile, remove cast iron pan from oven and place on a medium-heat (regular frypan is fine) add drizzle in 2 Tbsp of olive oil. Pat the skin of the chicken dry and season with salt, then place skin-side down in the pan. cook for 5-7 minutes or until skin is super crispy, remove chicken.
- Add remaining 1 Tbsp of Olive oil to the pan and add your brussels sprouts and onions, cook for 3-4 minutes or until slightly colored. Deglaze with both the red wine and balsamic vinegar and add rosemary & honey. Season with salt and pepper, place chicken on top and pop in the oven to cook for a further 10 minutes.
- Serve chicken and red wine veggies with the crunchiest potatoes.
Questions & Replies
-
I don’t understand the potato instructions. Do you put potatoes in whole. Do you mash before serving. Pls clarify “inches Seasoning “
-
Are the potatoes supposed to be peeled or with skin on? What is meant about cook potatoes until fluffy?
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Reviews
-
I followed the recipe exactly but was a bit disappointed with the results. I used organic chicken thighs and after cooking on one side there was a lot of chicken fat in pan so drained it off before adding the Brussels sprouts and red onions. I really liked the taste of the veggies but next time I think I’ll use chicken breasts. Maybe it will appeal to me more. Potatoes were just so so, too much work for how they came out.
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There is a serious need for proofreading of this recipe's directions.
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Made this for dinner last evening. It was great. I had printed the instructions and noticed a few problems. First, written instructions do not mention peeling or cubing potatoes. Third paragraph ...shake the potatoes in a bowl and carefully add them inches. (?). Thyme was not listed in the ingredients, but it was called for in the instructions. I did not have fresh thyme, so I substituted rosemary. I love rosemary potatoes, so it was not a problem. Not sure who wrote the instructions, but they're confusing. If I hadn't watched the video, I would have had more problems than I did.
see 6 more reviews
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Tweaks
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Substituted rosemary for thyme, prepared potatoes based on video...not written instructions. Suggest employing someone to write instructions who is a bit more careful, or hire a proofreader.
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Drain oil and fat from the pan before sauteing brussels sprouts and onion. Use 1 tbsp fresh rosemary for the chicken/veggies.
RECIPE SUBMITTED BY
New York City, New York
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