Red Potatoes, Peppers and Chicken

From Nourished: A Memoir of Cooking and the Arts, by Marilyn Raff

Cook and Prep. Time: 75 minutes      /       Serves 4-6

  • 6 chicken thighs, bone-in, skin-on
  • 2 Tbsp olive oil
  • 3 garlic cloves, pressed
  • 1 small onion, chopped or 5 scallions, chopped
  • 1 carrot, sliced thin
  • 1 small red pepper, coarsely chopped
  • 5 medium red potatoes, halved and quartered
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 ¾ cup chicken broth
  • 3 Tbsp flour
  • ¼ – ⅓ cup cold milk – use as needed

1) In a large pot heat the olive oil, add the chicken, skin side down and brown it until it’s golden on medium-high heat for 5-8 minutes. Turn the chicken, do the same on the other side. After 3 or 4 minutes on the second side, push the chicken to the edges, adding the garlic, onion, carrot and pepper. Continue cooking 5 more minutes, stirring occasionally, while you bring the chicken in from the edges. Cook until the garlic and vegetables are limp and slightly golden, about 3-5 minutes.

2) Transfer the chicken and vegetables to a bowl or platter. Cover it to keep warm. Drain the excess fat from the pan, return the mixture to the pan, reheat to medium, add the chicken broth, salt and pepper. Bring it to a boil while adding the potatoes. Reduce the heat to medium-low, cook, covered for 15-20 minutes, until the potatoes are nearly fork-tender.

3) Add the chicken, cover the pan, and reheat on low.

4) In a separate small bowl, mix the flour and milk until smooth. Stir it into the pan slowly, and cook on medium low heat until the sauce gently bubbles, about 3-5 minutes. The consistency should be similar to pancake batter. If too thin, mix 1-2 tablespoons of flour with the same amount of milk and repeat the process. If too thick, add a bit of water or milk.

5) Adjust the seasonings. Serve with a side of sugar snap peas.

Tips and Tweaks:

• Add more vegetables if you wish in step 1. Use a ten-ounce package of cooked or frozen peas and stir them in after you’ve added the garlic, onions, carrot and pepper.

• Cook the dish using other chicken parts, such as legs or breasts. Adjust cooking times accordingly.


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