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Chicken & Crispy Potatoes in a Spicy Tomato and White Wine Sauce with Broccoli

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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Chicken & Crispy Potatoes in a Spicy Tomato and White Wine Sauce with Broccoli
Another delicious one-pan wonder great for weeknight meal. Take the flavors of the Italy and spice them up in this amazingly easy and complete weeknight meal. File this under "Sheeeeit. Yeah."
Chicken & Crispy Potatoes in a Spicy Tomato and White Wine Sauce with Broccoli
Another delicious one-pan wonder great for weeknight meal. Take the flavors of the Italy and spice them up in this amazingly easy and complete weeknight meal. File this under "Sheeeeit. Yeah."
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
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Print Recipe
Ingredients
  • Marinade
  • 1 1/2 cup tomato sauce see my tomato sauce recipe below
  • 2 tbsp hot pepper sauce
  • 1 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • 1 cup white wine
  • 1 tbsp white or red wine vinegar
  • 1/2 tsp salt
  • 6 chicken thighs, breasts or drumsticks
  • 3-4 large potatoes cut into bite sized pieces
  • Cooking
  • 1-2 tbsp olive oil
  • 1/2 onion chopped
  • 2 cloves garlic sliced
  • 2 tomatoes chopped large
  • 1 head broccoli cut into spears (can use frozen broccoli spears as well)
Servings:
Ingredients
  • Marinade
  • 1 1/2 cup tomato sauce see my tomato sauce recipe below
  • 2 tbsp hot pepper sauce
  • 1 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • 1 cup white wine
  • 1 tbsp white or red wine vinegar
  • 1/2 tsp salt
  • 6 chicken thighs, breasts or drumsticks
  • 3-4 large potatoes cut into bite sized pieces
  • Cooking
  • 1-2 tbsp olive oil
  • 1/2 onion chopped
  • 2 cloves garlic sliced
  • 2 tomatoes chopped large
  • 1 head broccoli cut into spears (can use frozen broccoli spears as well)
Servings:
Instructions
Marinade
  1. In a large bowl combine the marinade ingredients and mix thoroughly. Add the chicken and potatoes and coat thoroughly with marinade covered for at least an hour. (Would be perfect to marinate the night before and have it ready when you get home from work).
Cooking
  1. Preheat oven to 350 degrees.
  2. In a large, deep oven safe frying pan (big enough to hold chicken and potatoes and broccoli or two oven safe pans if you need), sauté the onion and garlic in about 2 tbsp olive oil over medium high heat for about 1 minute. Add the tomatoes and sauté an additional 2 minutes.
  3. Remove potatoes from the marinade and add them and sauté for about 2 minutes until potatoes begin to brown.
  4. 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.
  5. Add the marinade and gently stir to incorporate the liquids and let the liquid come to a simmer.
  6. Place in the oven for about 35 minutes (25 minutes for breasts), and then add the broccoli to the pan and let roast for another 10 minutes.
  7. Drain some of the liquid into a bowl (you will use for dipping sauce) to expose the potatoes if necessary. If using thighs and legs: Broil the chicken and potatoes and broccoli for about 4 minutes to get chicken crispy. Remove chicken and place on a plate when it becomes golden brown and then place potatoes & broccoli back to crisp for another 2-4 minutes making sure the broccoli doesn't burn- just gets a little char. If using breasts: Broil the chicken and potatoes and broccoli. The chicken should be broiled for 2 minutes, then remove from pan. Replace the potatoes and broccoli in the oven and broil for an additional 4-6 minutes to get them crispy. Make sure broccoli doesn't burn, but just chars a bit.
  8. Serve it with the sauce from the pan or bowl.
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