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Hello, beauties. The days are getting shorter, the weather is getting colder, and I'm craving something warm and cozy. That's why this fried chicken and potatoes is simply an unbeatable dish. This wonderful dish is full of classic flavors that your whole family will love. In my opinion, it is quite festive, but at the same time incredibly easy to prepare. So it's perfect for Sunday dinner, or even a weeknight if you have some free time. Today we will use chicken thighs. These are thighs on the bone with skin, which, in my opinion, are the tastiest part of the chicken. But it's also one of the cheapest options, which is great because, let's face it, if you're anything like
me, your grocery spending may have been skyrocketing lately. I found them on sale at the supermarket and they are perfect for the recipe I'm going to show you today. I'll start by generously seasoning the chicken thighs with salt and pepper. The oven is already preheated to 325 degrees Fahrenheit, and we'll start cooking the chicken on the stovetop, then put it in the oven until done. So, I already have oil in the pan. Once the oil is hot, I place the chicken thighs in the pan, skin side down. I want the skin to be golden and crispy before we add the rest of the ingredients. I will fry the chicken thighs over medium heat for about 5-6 minutes, until they are golden brown on one side and start to pull away easily from the pan. Okay, I
was patient, and they seem to have browned nicely. Now we will turn them over. We'll let them brown on the other side. a couple more minutes. But the goal is not to cook the chicken completely. The main thing is to get that wonderful golden crust that everyone loves so much. At this point, I will place the chicken on a clean plate and set it aside while I prepare the other ingredients. In the same pan where the chicken was fried, I will melt some butter. This oil will mix with the wonderful chicken fat, and it will turn out incredibly delicious. Now I want to start creating the flavor base of this dish. And I'll do it with shallots. So, I have three shallots that I will use in this recipe. You can take a lot of shallots because you need a lot of
that wonderful onion flavor. And I'll also add a few crushed garlic cloves here. You can never go wrong with garlic. Isn't that right? , stirring constantly, for a minute or two, until the shallots soften a little. And then it's time to add white wine here. Wine gives the dish many wonderful flavor nuances. It makes it so rich. But if you don't want to cook with wine or do n't have any on hand, that's okay. You can just add a little more chicken broth and that will be fine too. I'll let this simmer on
low heat for about 3-4 minutes. I just want the alcohol to evaporate, leaving only that beautiful concentrated taste of white wine. And now I'm going to add some flour to the pan. This will help make the sauce really thick, rich, and creamy. I want the flour to toast for about 30 seconds, stirring constantly, so it loses its floury flavor. And now it's time to add the potatoes to the pan. This is an amazing recipe because the potatoes will cook in the oven, soaking up all of these wonderful flavors. So, you know, it's going to be just incredible. Next, I'll pour chicken broth over all of this. So, I have two cups of chicken broth here. You will notice that as soon as you add the broth, it will begin to thicken, turning almost into gravy, which
is of course a very good sign, because it is in this delicious mixture that we will cook the potatoes. Yes, you heard correctly. We will cook our potatoes in gravy. Doesn't that sound delicious? And finally, to add even more amazing flavor, I'll add a few fresh thyme sprigs and a bay leaf. I usually add a little more rosemary here, but I didn't have any. So, just bay leaf and thyme. And now we need to let this come to a gentle boil. Once you see bubbles start to appear on the surface, know that it's time to return the chicken to the pan.
Now we're going to lay our chicken right on top of these potatoes, like this. And then we'll put this deliciousness in the oven at 160°C for about 35-45 minutes, or until the chicken reaches a safe internal temperature of 74°C on a food thermometer. Friends, when you take this out of the oven, you will be incredibly satisfied. Oh my God, friends. We have reached gastronomic heaven, and it is simply incredibly delicious. Look at that gorgeous golden crust on the chicken. Everything was prepared perfectly. The potatoes are so tender and now they are just swimming in this wonderful sauce. And, of course, the whole house will be filled with an incredible aroma
. This deliciousness can be served immediately, right out of the oven. There is so much to love about this recipe. It is very filling. It's cozy and perfect for fall. I hope you enjoy it as much as I do and try it yourself. If you do, be sure to send me a photo on Twitter, Instagram, or Facebook, because you know how much I love seeing your culinary masterpieces. Remember, this recipe, like all my others, can be found on healthymealplans.com-our awesome meal planning site, where you can browse over a thousand recipes, add them to your weekly plan, and the site will automatically create a shopping list. Isn't that
wonderful? As always, thank you very much for watching. And finally, if you haven't done so yet, be sure to subscribe, because there's still a lot of delicious things to come.
