Tuscan Chicken Topped With Roasted Red Potato Crust Recipe

Name: Tuscan Chicken Topped With Roasted Red Potato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 boneless chicken thighs; 3 teaspoons salt; 1 1/2 teaspoons fresh ground black pepper; 5 tablespoons olive oil; 4 garlic cloves, mashed; 3 garlic cloves, slivered; 1/3 cup balsamic vinegar; 1/2 cup chicken broth; 2 teaspoons dried rosemary; 3 cups red potatoes, sliced 1/4 inch thick

Servings: persons

8 boneless chicken thighs
3 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
5 tablespoons olive oil
4 garlic cloves, mashed
3 garlic cloves, slivered
1/3 cup balsamic vinegar
1/2 cup chicken broth
2 teaspoons dried rosemary
3 cups red potatoes, sliced 1/4 inch thick

1
Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
2
In a 3-quart Dutch oven, heat 2 tablespoons oil; saute the chicken until it is browned on all sides, about 3 minutes per side.
3
Add the mashed garlic, and deglaze the pan with balsamic vinegar.
4
Shake the pan to loosen any browned bits that have formed on the bottom.
5
Add in chicken broth and rosemary; turning the chicken in the sauce.
6
Cover the casserole and simmer 10 minutes.
7
Preheat oven to 400u00b0; pour the remaining 3 tablespoons oil, the garlic slivers, 2 teaspoons salt, and 1 teaspoon pepper into a big bowl or large ziploc bag.
8
Add the potatoes and toss to coat them with the mixture.
9
Spread the potatoes in an even layer over the chicken in the casserole.
10
Transfer to the oven; bake 45 minutes, until the potatoes are golden brown.
11
To serve, slice into the potatoes, and serve each person one piece of chicken on a bed of potatoes, spooning some of the pan juices over the chicken.

976

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 boneless chicken thighs, 3 teaspoons salt, 1 1/2 teaspoons fresh ground black pepper, 5 tablespoons olive oil, and more.

Yes, Tuscan Chicken Topped With Roasted Red Potato Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Chicken Topped With Roasted Red Potato Crust

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