Balsamicrosemary Chicken N Red Potatoes Recipes

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BALSAMIC/ROSEMARY CHICKEN N RED POTATOES



BALSAMIC/ROSEMARY CHICKEN N RED POTATOES image

A DELICIOUS MEAL N VERY EASY......A MUST TRY :)

Provided by Lora DiGs @ansky714

Categories     Chicken

Number Of Ingredients 11

4 large bone in, skin on chicken thighs
3 cup(s) red potatoes cut into 2" pieces
3 sprig(s) fresh rosemary
1 tablespoon(s) chopd rosemary
3 tablespoon(s) olive oil
2 tablespoon(s) grain mustard
1/2 cup(s) balsamic vinegar
2 tablespoon(s) honey
3 clove(s) garlic, mincd
1/2 teaspoon(s) salt
1/4 teaspoon(s) blk pepper

Steps:

  • IN A LARGE BOWL COMBINE BALSAMIC VINEGAR, MUSTARD, GARLIC AND HONEY. THEN ADD CHICKEN THIGHS N COAT WITH MIXTURE...COVER N REFRIGERATE FOR AN HOUR.
  • IN A MEDIUM SIZD BOWL COMBINE RED POTATOES, 2 TBLSPNS OF OLIVE OIL, S n P AND CHOPD ROSEMARY.
  • IN A LARGE OVEN PROOF PAN HEAT 1 TBLSPN OF OLIVE OIL N ADD ChHICKEN SKIN SIDE DOWN AND MARINADE ON MED/HIGH HEAT N COOK FOR 3 MINUTES...FLIP N COOK FOR ADDNL 3 MINUTES. MEANWHILE PREHEAT OVEN TO 425
  • ADD POTATOES N WEDGE BETWEEN THIGHS. ADD SPRIGS OF ROSEMARY N PUT PAN IN PREHEATED OVEN N COOK FOR 40 MINUTES... DONT FORGET TO SPOON MARINADE OVER CHICKEN N POTATOES ENJOY

CHICKEN AND RED POTATOES



Chicken and Red Potatoes image

Who doesn't love easy chicken and potato recipes? This moist and tender potato dish is great with creamy gravy. Just fix it in the morning, then forget about it until dinner time. -Michele Trantham, Waynesville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 4 servings.

Number Of Ingredients 13

3 tablespoons all-purpose flour
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
4 medium red potatoes, cut into wedges
2 cups fresh baby carrots, halved lengthwise
1 can (4 ounces) mushroom stems and pieces, drained
4 canned whole green chiles, cut into 1/2-inch slices
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1/4 cup 2% milk
1/2 teaspoon chicken seasoning
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

  • Place flour in a large bowl or dish. Add chicken, one piece at a time; toss to coat. In a large skillet, brown chicken in oil on both sides. , Meanwhile, place the potatoes, carrots, mushrooms and chiles in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables. , Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2 to 4 hours or until a thermometer reads 170°.

Nutrition Facts : Calories 451 calories, Fat 15g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 1046mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein.

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