Sunday, January 18, 2015

Slow Baked Potatoes and Chicken Skillet

I was looking through Pinterest for an interesting soup or macaroni and cheese recipe to try out tonight, and I saw the recipe for a Slow Baked Potatoes and Chicken Skillet, and thought I'd try that out instead.

Slow baked potatoes and chicken skillet

  • 2 tablespoons olive oil
  • 2 lb potatoes, thinly sliced
  • 2 large onions, thinly sliced
  • 2-3 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 4-6 chicken drumsticks
  • 2 thick cut bacon slices, uncooked
  • 1 1/2 cup chicken stock
  • salt and pepper
  1. Heat the oven to 300F. Grease an 11" cast iron skillet with olive oil. Set aside.
  2. Scrub the potatoes. I love keeping the skin on but if that’s not your thing, you can peel them.
  3. Using a mandoline, a food processor or a very sharp knife , thinly slice the potatoes and onions. Mince the garlic and finely chop the thyme and rosemary.
  4. In a large bowl combine the sliced potatoes, onions, minced garlic, fresh herbs. Season with salt and pepper and arrange layers of the potatoes in the prepared skillet.
  5. Place the chicken drumsticks on top of the potatoes and finish with pieces of roughly chopped bacon.
  6. Pour the chicken stock in the skillet and season with salt and pepper.
  7. Cover the pan with aluminum foil and place in the heated oven. Bake for 2 hours without opening the oven.
  8. After two hours, open the oven and remove the aluminum foil.
  9. Turn he broiler on and cook for few more minutes until the potatoes slices and chicken get a little brown color.
  10. Turn the oven off and serve warm.
It turned out well. I ended up making two pans full, one with onions and garlic for me, one without those items for Tom. He enjoyed his, and I liked mine, but I didn't like it enough to make it again. Sorry, Roxanne!

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