Red Wine Chicken Skillet

"Winner, winner, red wine and chicken dinner."
 
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photo by Dan Churchill photo by Dan Churchill
photo by Dan Churchill photo by Dan Churchill
photo by Dan Churchill photo by Dan Churchill
Ready In:
45mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 425 degrees F. and place a cast iron pan roasting tray in the oven (if you don't have one no problem).
  • Bring a pot of water to a boil add a pinch of salt and add your potatoes. Cook until they are super fluffy… like really soft, but still holds their shape (12-15 minutes). Drain and allow to evaporate for 10 minutes… you want them very dry for super crunch.
  • Remove roasting pan from oven and add 2 Tbsp olive oil, shake the potatoes in a bowl and carefully add them in . Season with salt and pepper and give them a toss, before placing in the oven for 15 minutes.
  • Remove from the oven and add butter along with the garlic and thyme. Give the pan a mix to coat every fluffy potato. Add the potatoes back in the oven when the veggies and chicken go in to cook for a final 10-15 minutes (see step 6).
  • Meanwhile, remove cast iron pan from oven and place on a medium-heat (regular frypan is fine) add drizzle in 2 Tbsp of olive oil. Pat the skin of the chicken dry and season with salt, then place skin-side down in the pan. cook for 5-7 minutes or until skin is super crispy, remove chicken.
  • Add remaining 1 Tbsp of Olive oil to the pan and add your brussels sprouts and onions, cook for 3-4 minutes or until slightly colored. Deglaze with both the red wine and balsamic vinegar and add rosemary & honey. Season with salt and pepper, place chicken on top and pop in the oven to cook for a further 10 minutes.
  • Serve chicken and red wine veggies with the crunchiest potatoes.

Questions & Replies

  1. I don’t understand the potato instructions. Do you put potatoes in whole. Do you mash before serving. Pls clarify “inches Seasoning “
     
  2. Are the potatoes supposed to be peeled or with skin on? What is meant about cook potatoes until fluffy?
     
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Reviews

  1. I followed the recipe exactly but was a bit disappointed with the results. I used organic chicken thighs and after cooking on one side there was a lot of chicken fat in pan so drained it off before adding the Brussels sprouts and red onions. I really liked the taste of the veggies but next time I think I’ll use chicken breasts. Maybe it will appeal to me more. Potatoes were just so so, too much work for how they came out.
     
  2. The recipe directions are horribly written.
     
  3. There is a serious need for proofreading of this recipe's directions.
     
  4. Rewrite the directions. Incomprehensible!
     
  5. Made this for dinner last evening. It was great. I had printed the instructions and noticed a few problems. First, written instructions do not mention peeling or cubing potatoes. Third paragraph ...shake the potatoes in a bowl and carefully add them inches. (?). Thyme was not listed in the ingredients, but it was called for in the instructions. I did not have fresh thyme, so I substituted rosemary. I love rosemary potatoes, so it was not a problem. Not sure who wrote the instructions, but they're confusing. If I hadn't watched the video, I would have had more problems than I did.
     
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Tweaks

  1. Substituted rosemary for thyme, prepared potatoes based on video...not written instructions. Suggest employing someone to write instructions who is a bit more careful, or hire a proofreader.
     
  2. Drain oil and fat from the pan before sauteing brussels sprouts and onion. Use 1 tbsp fresh rosemary for the chicken/veggies.
     

RECIPE SUBMITTED BY

Food, cooking, surfing, wine, travel and fitness is what chef Dan Churchill lives for. Born in Sydney, Australia, Dan now resides in New York City where his mission is to make people happy through food.
 
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