Potato Crusted Chicken With Olives And Red Wine Recipes

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PORTOBELLO CRUSTED CHICKEN WITH WARM RED BLISS POTATO SALAD



Portobello Crusted Chicken with Warm Red Bliss Potato Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons balsamic vinegar
1 lemon, juiced
2 garlic cloves, crushed with the side of a knife blade and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup olive oil
2 portobello mushrooms, cleaned, trimmed and gills removed with the tip of a spoon
4 (8-ounce) chicken breasts, halved
1 red onion, sliced
8 tablespoons butter (1 stick), cubed
1 cup bread crumbs
2 fresh sage leaves, finely minced
2 tablespoons minced fresh flat-leaf parsley, plus more for garinsh
1 tablespoon minced fresh thyme leaves (from about 3 or 4 large sprigs)
Salt and freshly ground black pepper
4 large potatoes, peeled and cut into uniform 1/4-inch thick pieces
1/2 pound bacon strips
1 tablespoon balsamic vinegar
1 tablespoon minced fresh dill
1 tablespoon stone-ground mustard
1 tablespoon honey
1/8 teaspoon ground black pepper
1/2 teaspoon salt
3/4 cup olive oil
4 scallions, white and tender green parts only

Steps:

  • To make the marinade:
  • Add the vinegar and lemon juice to a blender. Replace the lid, turn on the blender, and through the feed opening, add, 1 at a time, the garlic, salt, and black pepper. Leaving the blender running add the olive oil in a slow thin stream.
  • Place the mushrooms and chicken breasts in separate nonreactive bowls suitable for marinating and pour half of the marinade mixture over the contents of each container. Add the sliced red onion to the container with the chicken. Cover and marinate in the refrigerator for at least 2 hours.
  • Begin making the warm potato salad. Boil potatoes until tender but not mushy, about 10 minutes. Meanwhile, fry the bacon and drain on paper towels. Add the balsamic vinegar to a blender, replace the lid, and through the feed opening, add, 1 at a time, the dill, mustard, honey, pepper, and salt. Leaving the blender running, add the olive oil in a slow thin stream. Drain the potatoes well, add the scallions, crumble in the bacon, and fold in enough of the dressing to coat.
  • Heat the grill and grill marinated Portobello, skin side down first for about 5 minutes over indirect heat. Flip and grill the other side. Remove from heat and let rest.
  • Grill both sides of marinated chicken, about 5 minutes per side, and transfer to a baking sheet.
  • Preheat oven to 425 degrees F.
  • In a small bowl, mash together the butter, breadcrumbs, sage, parsley, thyme and salt and pepper, to taste. Chop grilled mushrooms finely and combine with butter/breadcrumb mixture to make a paste. Press onto surface of chicken breasts and finish in oven until crust turns golden brown, about 2 to 5 minutes.
  • Arrange warm potato salad and crusted chicken breast on plate and sprinkle with parsley.

ONE POT CHICKEN WITH OLIVES AND POTATOES



One Pot Chicken with Olives and Potatoes image

Provided by Tia Mowry

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
6 boneless, skinless chicken thighs
4 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, thinly sliced
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne
3/4 cup white wine, such as Pinot Grigio
4 cups chicken stock
2 sprigs fresh thyme
2 small Yukon Gold potatoes, cut into 1/2-inch cubes
1 lemon, 4 thin slices plus the juice of the remaining lemon
1/2 cup pitted green olives
Salt and pepper
1/4 cup fresh parsley leaves, chopped

Steps:

  • For the chicken: In a large bowl, combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Add the chicken to the bowl, and toss gently to coat. Remove the chicken, shake off any excess flour, and set aside.
  • Heat a large Dutch oven over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and let sit.
  • For the sauce and vegetables: To the Dutch oven (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes. Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute. Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. Add the chicken stock, bring to a boil, and then add the thyme, potatoes, lemon slices and lemon juice; stir gently. Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered; cook for another 10 to 12 minutes. Adjust the salt and pepper to taste, stir in the parsley and serve.

POTATO CRUSTED CHICKEN



Potato Crusted Chicken image

I think that I got this recipe from a Hungry Jack box. Anyway, it quick and tasty, and you should try it!

Provided by Stephanie Z.

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 (6 ounce) boneless skinless chicken breasts
1/4 cup Italian dressing
salt and pepper, to taste
paprika, to taste
1/2 cup instant potato flakes

Steps:

  • Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray.
  • Cut any visible fat from chicken.
  • Place Italian dressing in a large bowl. Place potato flakes in a separate large bowl.
  • With one hand (your 'wet hand'), coat chicken with dressing. Sprinkle with salt, pepper, and paprika to taste with your 'dry hand'.
  • Place chicken breast in potato flake bowl. With dry hand, coat chicken well with potato flakes.
  • Place breasts in a baking dish. Bake in oven for 40-45 minutes until chicken is no longer pink.

Nutrition Facts : Calories 251.1, Fat 6.3, SaturatedFat 1.2, Cholesterol 98.7, Sodium 359.9, Carbohydrate 6.4, Fiber 0.4, Sugar 1.4, Protein 39.8

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