Tuesday, August 12, 2008

Chicken and potatoes, two ways

This first one is really easy. It's a version of something Jamie Oliver did on his show a few weeks back. I just switched up ingredients according to what was in my fridge. Start by boiling a few new potatoes. While these are cooking, chop up an assortment of herbs - I just picked some oregano, rosemary, and thyme that I have growing on my back porch - and debone and cook the chicken legs. Cook the chicken skin side down with some olive oil and leave it alone for a few minutes. If you move the chicken too early, the skin will stick to the pan. As the chicken cooks, prep any other ingredients you want to throw into the mix. I used garlic, olives, capers, chorizo (cooked separately), and roasted red peppers.When the potatoes and chicken are done, toss together the potatoes, chicken, herbs, and additional ingredients with salt, pepper, olive oil and a touch of vinegar in a single dish. Cook at 350F for 20-30 min.
This next one is also pretty straight forward, but it requires a bit more attention since it isn't a one pot meal. Again, start by boiling potatoes, but you can peel them first this time. After starting the potatoes, preheat the oven to 350F, season the chicken with salt, pepper, and start cooking it skin side down over high heat with some olive oil. If the oil starts smoking, turn the flame down a little. After a few minutes, the skin will no longer stick to the pan and you can turn the chicken over. Once you turn the chicken, stick it in the oven, skin side up for 20 minutes. By this time, the potatoes should be done. When they are boiled through, drain them and cut them into halves or quarters depending on the size. Toss them in a pan over medium heat with olive oil and let them cook, turning occasionally so they brown on all sides. The potatoes and chicken don't need much attention during these last 20 minutes. So use this to make the collards. Just rinse them, cut them into strips, and saute over medium high heat with garlic and olive oil. Add a bit of salt and, if you have it on hand, let the collards simmer in a bit of chicken stock after they have cooked down. Add a little vinegar at the end to brighten up the flavors.

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