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Cajun Chicken & Potatoes

Tools you may need:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

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Cajun Chicken & Potatoes
Another delicious one-pan wonder great for weeknight meal. Let the flavor of N'awlins into your damn kitchen with this Cajun Chicken dish. File this under "Hot Diggity Damn, Mo Fo!"
Cajun Chicken & Potatoes
Another delicious one-pan wonder great for weeknight meal. Let the flavor of N'awlins into your damn kitchen with this Cajun Chicken dish. File this under "Hot Diggity Damn, Mo Fo!"
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • Marinade
  • 3-4 tbsp red wine vinegar
  • 2 tsp Worcestershire sauce
  • 3 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • 2 tbsp Bourbon St. [email protected] Cajun Blend or equal mix of thyme, oregano, basil, paprika and a pinch of cayenne pepper
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • 3-4 large potatoes cut into wedges
  • Cooking
  • 2 tbsp olive oil
  • 1/2 onion chopped
  • 3 Roma tomatoes in large chunks
  • 1 cup sherry or white wine
  • 1/2 lb frozen broccoli
Servings:
Ingredients
  • Marinade
  • 3-4 tbsp red wine vinegar
  • 2 tsp Worcestershire sauce
  • 3 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • 2 tbsp Bourbon St. [email protected] Cajun Blend or equal mix of thyme, oregano, basil, paprika and a pinch of cayenne pepper
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • 3-4 large potatoes cut into wedges
  • Cooking
  • 2 tbsp olive oil
  • 1/2 onion chopped
  • 3 Roma tomatoes in large chunks
  • 1 cup sherry or white wine
  • 1/2 lb frozen broccoli
Servings:
Instructions
Marinate
  1. In a bowl combine the vinegar, Worcestershire sauce, olive oil, dijon mustard, brown sugar and Bourbon St. [email protected] Cajun Blend or substitute spices and mix thoroughly. Add the chicken and potatoes and coat thoroughly with marinade for at least an hour. (Would be perfect to marinate the night before and have it ready after a long day of work).
Cooking
  1. Preheat oven to 350 degrees.
  2. In a large, deep oven safe frying pan (big enough to hold chicken and potatoes (or two oven safe pans if you need), sauté the onion and tomatoes in about 2 tbsp olive oil over medium high heat for about 1 minute. Remove potatoes from the marinade and add the wedges and sauté for about 2 minutes until potatoes begin to brown.
  3. Place the chicken skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
  4. Add the marinade and cup of sherry or white wine to pan and let the liquid come to a simmer.
  5. Place in the oven for about 40 minutes (30 minutes for breasts) and then add the frozen broccoli to the pan. Place back in oven for 5 additional minutes.
  6. If using thighs and legs: Broil the chicken and potatoes for about 4-6 minutes to get them crispy. Chicken may crisp sooner than potatoes, so be prepared to take out chicken first so it doesn't burn If using breasts: Broil the chicken and potatoes. The chicken should be broiled for 2 minutes, then remove from pan. Replace the potatoes and broil for an additional 4-6 minutes to get them crispy.
  7. Serve it with the sauce from the pan.
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