Pan Roasted Chicken and Potatoes (Quick and Easy!)

November 9, 2011

I ran across these cute little bit-size  Honey Gold potatoes at Publix a while back.  Ok, so they were on sale as a BOGO and that’s what caught my eye, but aren’t they just the perfect size for quick dishes?  They were still in the pantry when I came home with leeks and peppers from a little local produce stand.  It didn’t take too long to come up with a way to put it all together, mostly making it up as I went along, into a simple one-dish meal.  I included bacon because everything’s better with bacon but you could leave it out if you must.  Also, use whatever vegetables you like or have on hand.  I think a little celery or handful of baby carrots would make a great addition here.  And no Honey Gold potatoes on hand?  Those little red creamer potatoes would be just fine.

  • Boneless Chicken Breasts (or thighs, if you prefer), 1 1/2 to 2 pounds
  • Bacon, 6 to 8 strips
  • Honey Gold Potatoes, or other little spuds, a couple dozen
  • Leeks, 2
  • Red Bell Pepper, 1
  • White Wine, 1/2 cup (or chicken broth)
  • Sage, a teaspoon or two
  • Salt/Pepper

Slice the leeks and pepper.  Rinse the potatoes and pat them dry.

Snip the bacon or use a knife to slice it into little pieces.

Slice the chicken breasts into 1 1/2 to 2 inch pieces.

Preheat the oven to 375.  Then, in a large ovenproof skillet or saute pan, cook the bacon over medium to medium-high heat until it’s a bit crispy.  Remove it from the pan with a slotted spoon and set it aside for now.

Season the chicken with salt and pepper and add it to the pan.  Cook it until the underside is nice and brown and it comes up easily when turned.

Turn the chicken, sprinkle it with a little sage and let it cook until the other side is nice and brown too.  Then remove it from the pan and put it aside with the bacon for now.

Add the potatoes to the pan.  There wasn’t quite enough bacon grease so I added a little butter.  Cook over medium heat for a few minutes, stirring them so they’re nicely coated.

Add the leeks and peppers.  Continue cooking until the leeks and peppers begin to brown.

Pour in just a little wine (or chicken stock), enough to deglaze the pan and get all that bacon-y browned goodness into the mix.

Let the wine cook down just a little.

Return the bacon and chicken to the pan and stir everything together.  Put the whole pan in the oven and let it cook for another 20 minutes or so. Since your work is done, pour yourself a glass of wine and relax until it’s ready, when the chicken is done and the potatoes are fork-tender.

You can dump it onto a serving platter or just dish it right out of the skillet.

Serve it up immediately and enjoy!

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{ 1 comment… read it below or add one }

1 Kelly November 9, 2011 at 11:02 pm

Looks scrumptious! Love gold potatoes!

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