BUTTER CHICKEN WITH POTATOES RECIPES

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CHICKEN AND POTATOES WITH BROWN BUTTER SAUCE RECIPE | REAL ...



Chicken and Potatoes With Brown Butter Sauce Recipe | Real ... image

A tasty, classic, and easy chicken dinner is just what you need tonight.

Provided by Marianne Williams

Total Time 55 minutes

Number Of Ingredients 9

1?¼ pounds fingerling potatoes
2 tablespoons olive oil, divided
1?¾ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 bone-in, skin-on chicken thighs (1½ lb. total)
¼ cup (½ stick) unsalted butter, divided
¼ cup finely chopped fresh flat-leaf parsley
¼ cup drained nonpareil capers
3 tablespoons fresh lemon juice (from 2 lemons), plus wedges for serving

Steps:

  • Preheat oven to 425°F. Toss together potatoes, 1 tablespoon oil, and ½ teaspoon each salt and pepper in a large bowl.
  • Season chicken with 1 teaspoon salt and remaining ½ teaspoon pepper. Heat remaining 1 tablespoon oil in a large, oven-safe skillet over medium. Add chicken, skin side down; cook until skin is golden brown, about 7 minutes. Flip chicken and add potatoes to skillet. Transfer skillet to oven. Roast until a thermometer inserted in thickest portion of chicken registers 170°F, about 25 minutes.
  • Meanwhile, cook 3 tablespoons butter in a saucepan over medium-low, swirling pan occasionally, until butter is golden brown and smells nutty, about 5 minutes. Remove from heat; whisk in parsley, capers, lemon juice, and remaining ¼ teaspoon salt and 1 tablespoon butter.
  • Transfer chicken to a plate; return skillet to oven. Roast potatoes until tender, about 10 minutes. Serve chicken and potatoes drizzled with brown butter sauce alongside lemon wedges.

Nutrition Facts : Calories 676 calories, CarbohydrateContent 32 g, CholesterolContent 197 mg, FatContent 47 g, FiberContent 5 g, ProteinContent 32 g, SaturatedFatContent 16 g, SodiumContent 1194 mg, SugarContent 1 g

CHILE-BUTTER CHICKEN WITH VINEGARED POTATOES RECIPE - NYT ...



Chile-Butter Chicken With Vinegared Potatoes Recipe - NYT ... image

A deceptively simple sheet-pan dinner, potatoes get tossed with tangy distilled white vinegar and topped with a chicken slathered in a garlicky chile butter (while you’re at it, let the potatoes have some, too). From there, you pop it into a 425-degree oven and let it do its thing. The result is a juicy, golden-brown chicken with slight heat from the chile and a touch of smoke from paprika, alongside potatoes that are equal parts tender and crisp. Less, you’ll see, really can be more.

Provided by Alison Roman

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 11

1 (3 1/2-pound) chicken, or 3 1/2 pounds bone-in, skin-on chicken parts
Kosher salt and black pepper
6 tablespoons unsalted butter
2 tablespoons olive oil, plus more as needed
2 teaspoons red-pepper flakes
1 teaspoon hot smoked paprika
2 garlic cloves, finely grated
1 1/2 pounds Yukon Gold potatoes (about 5), scrubbed and sliced 1/4-inch thick
1/4 cup distilled white vinegar
1 cup cilantro or parsley, tender leaves and stems, coarsely chopped
2 scallions, thinly sliced

Steps:

  • Heat oven to 425 degrees. Season chicken with salt and pepper; set aside.
  • Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
  • Scatter potatoes on a rimmed baking sheet, toss with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
  • Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes. Using your hands or a spatula, give the potatoes a little toss to get that butter evenly distributed.
  • Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts.
  • Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes. Scatter with herbs and scallions before serving.

Nutrition Facts : @context http//schema.org, Calories 1236, UnsaturatedFatContent 52 grams, CarbohydrateContent 34 grams, FatContent 90 grams, FiberContent 5 grams, ProteinContent 70 grams, SaturatedFatContent 30 grams, SodiumContent 1455 milligrams, SugarContent 2 grams, TransFatContent 1 gram

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CHILE-BUTTER CHICKEN WITH VINEGARED POTATOES RECIPE - NYT ...
A deceptively simple sheet-pan dinner, potatoes get tossed with tangy distilled white vinegar and topped with a chicken slathered in a garlicky chile butter (while you’re at it, let the potatoes have some, too). From there, you pop it into a 425-degree oven and let it do its thing. The result is a juicy, golden-brown chicken with slight heat from the chile and a touch of smoke from paprika, alongside potatoes that are equal parts tender and crisp. Less, you’ll see, really can be more.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 1236 per serving
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