How To make Chicken& Potatoes Francais
2/3 lb (2 medium) potatoes
-- cut into 1/2-inch cubes 2 Green onions
sliced
2 Chicken breast halves
:
boned and skinned (about 4 ounces each) Salt and pepper, to taste 1 Garlic clove :
minced
2 ts Dijon-style mustard
1 t Chopped fresh tarragon -- OR
1/2 ts -Dried tarragon
1/3 c Dry white wine
-OR- chicken broth 2 tb Light sour cream
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 3 minutes. Coat large nonstick skillet with vegetable cooking spray. Add potatoes and onions; push to one side and add chicken. Cook over medium heat, tossing potatoes occasionally and turning chicken once until potatoes are tender and juices run clear when chicken is pierced, about 15 minutes. Season with salt and pepper. Remove chicken and potatoes to platter; keep hot. Add garlic to skillet; mix in mustard, tarragon and wine; cook over high heat 1 minute. Remove from heat; whisk in sour cream. Season with salt and pepper. Pour sauce over chicken. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Spinach and Mushroom Salad, Pears with Blue Cheese Nutritional Information Per Serving: 250 calories; 3 g fat; 50 mg cholesterol; 130 mg sodium; 27 g carbohydrate; 3 g fiber; 21 g protein. Source: The Potato Board <recipes@potatoes.com>
How To make Chicken& Potatoes Francais's Videos
One Pot Chicken & Potato Dinner
Ingredients:
1 Whole Chicken Chicken
Chicken Seasoning - tt
Natural Spice Mix - tt (Use Any Spice Of Choice)
1tbsp - Paprika
Salt - tt
2 - Green Marinades
1 Habanero Pepper
1 - Onion Large
Bell Peppers
Carrots
Parsley
Green Marinade Recipe ????????
Chicken & Potatoes | The Golden Balance
#shorts
One Pan Chicken and Potatoes #dinner #easyrecipe #chicken
French Chicken and Potatoes | It's Only Food w/ Chef John Politte
Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make French Chicken and Potatoes. Here is the recipe:
Ingredients
• 6 boneless skinless chicken thighs
• Salt and pepper
• 2 Tablespoons butter
• 1 Tablespoon fresh minced garlic
• 1 cup diced celery
• 1 cup diced onion
• 1 cup sliced mushrooms
• 3 small russet potatoes-washed and quartered
• 3 Tablespoons flour
• ½ cup white wine
• 2 cups chicken stock
• 1 sprig fresh thyme
• 1 branch fresh rosemary
• 1 bay leaf
• ½ cup heavy cream
Method
1. Melt butter in large saucepan at medium heat. Salt and pepper both sides of the chicken and brown the chicken for 5 minutes on each side, getting a nice color.
2. Remove chicken after browning and set aside. Add mushrooms, onions, and celery and sauté for about 5 minutes until onions are translucent.
3. Add the garlic and stir for about 1 minute
4. Whisk in the flour and let cook for about 1 minute
5. Add the chicken stock, fresh herbs and stir well.
6. Add the wine and stir well, add the potatoes and the chicken into the pan.
7. Cover and cook over medium heat for about 30 minutes, checking the potatoes halfway through.
8. When the potatoes are fork tender and the chicken has reached an internal temperature of 165 F, stir in the heavy cream, and let cook for 1 more minute.
Serve with French bread and a glass of white wine
Make 6 servings
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I Make this QUICK DINNER All The Time/ Chicken and Potato Au Gratin
Amazing one pan chicken and potato dish. So creamy and delicious.
if you love potato au gratin, you're gonna love this dish.
You will need:
3 chicken breasts/ 300 g each
2 1/2 pounds gold Yukon potatoes
1 1/2 cups heavy whipping cream
150 g parmesan cheese
60 g melted unsalted butter
1 large clove of garlic
1 1/2 tsp onion powder
1/4 tsp nutmeg
1/2 tsp cayenne
1 1/2 tsp paprika
1 tsp black pepper or white pepper
2 tsp salt
1 tsp garlic powder
Preparation:
Slice 3 chicken breasts thinly and try to do it against the grain.
season with half the amount of paprika, cayenne, nutmeg, salt, pepper, onion powder and garlic clove. Add 1/2 cup and heavy whipping cream and 3/4 cup of parmesan cheese. Mix and spread in a thin layer.
Slice the potatoes using the mandolin on the thinest setting.
Add the rest of the spices and garlic powder. Add 1 cup of parmesan cheese and 1 cup of heavy whipping cream and then the butter. Mix well and top the chicken layer, spread evenly. You can choose to add more cheese on top. Bake at 375°f if oven is convection or 395°f if oven is not convection. Bake for 30- 40 minutes or until potatoes are tender and top and golden.
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#one_pan_meal
#chicken_recipe
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Baked Chicken & Potatoes (hack!)
Here I’ll show you a trick to making crispy & juicy chicken alongside ultra flavoursome potatoes! Chris x
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