Some people find chicken is boring. Well, maybe I’m one of those people to be honest. Not that I don’t like chicken, I do actually. We never order chicken dishes when we dine out however. Maybe it’s the mentality of “I can prepare chicken at home” that makes me think that way. We often ordered something unusual, something that I probably won’t have the skills or equipment to properly prepare the dishes at home. One thing I like about chicken though, it’s very affordable!! No? (in most places I believe).
I like to eat and cook with chicken thighs too, which is a major advantage living in the U.S. people seem to prefer white meat (the breast) over dark meat. I can tell you, most Asians prefer dark meat. My mom said that white meat is too “lean” and not too much flavor if you use it in cooking, which I agree. I often trim off the extra fat as much as I can before cooking.
So, I tried to make cooking with chicken a bit more interesting. Alternating between the chicken and potatoes as layers really make this dish taste great and this is a great one-pot dish meal that you can shove into the oven and let it does the cooking for you 🙂 and don’t freak out if it doesn’t layer nicely when you dish it out from the pot, it won’t, but the layering does creates wonderful flavor!
CHICKEN AND POTATO LAYERS
Ingredients
- 1 ½ lbs boneless skinless chicken thighs or breasts or mixture of both, it's up to you
- 1 lb potatoes peeled and sliced into 1/2-inch rounds
- 1 large onion peeled and cut into thin rings
- 1 large red bell pepper cored and seeded and cut into thin rings
- 2 cloves garlic peeled and crushed
- ¼ tsp tarragon
- ½ Tbsp vinegar
- Dash of salt and pepper
- 6-8 pimento stuffed olives
- ¼ cup grape seed oil + 4 Tbsp grape seed oil for cooking
- ¼ cup chicken broth
Instructions
- Rinse the chicken pieces in cold water and pat dry with paper towels. Place the chicken into a large bowl, add in tarragon, garlic, salt, pepper, oil, and vinegar. Mix everything to make sure the chicken is coated in the seasonings and spices. Leave it in the refrigerator for at least 1 hour. Get it out from the refrigerator 15 minutes before starting to cook
- In a Dutch oven, preheat 4 Tbsp of grape seed oil. In batches, place the chicken pieces in the pot and brown each pieces for about 3 minutes each side. Don't overcrowd your pot or the chicken won't brown properly. Place on a plate. Preheat your oven to 350 F
- In the same pot, arrange the potato slices in one layer covering the bottom of the pot, follow by onion slices, then bell pepper slices and then the chicken slices. Continue until you end with potatoes on the top layer. Pour in the chicken stock and bring it to a boil. Turn off the heat. Scatter the olives on top. Cover the pot with the lid and bake in the oven for about 1 to 1 1/2 hours or until the chicken is cooked through
2 comments
How much chicken stock do you put in the pot?
Hi Ana, sorry for leaving that out. About 1/4 cup.