Chicken Balsamico With Yukon Gold Potatoes Recipes

CHICKEN BALSAMICO WITH YUKON GOLD POTATOES

Steps:

• Put the potatoes in the insert of a 5- to 7-quart slow cooker.
• Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.
• Sprinkle the chicken evenly with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and add to the bacon drippings.
• Brown the chicken on all sides, 12-15 minutes.
• Add the rosemary and garlic and saute for 1-2 minutes.
• Deglaze the skillet with the vinegar, scraping up any browned bits from the bottom and transfer the contents of the skillet to the slow cooker insert.
• Add the broth; cover and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the chicken and potatoes are tender.
• Season with salt and pepper.
• Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Steps:

• Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

ROASTED CHICKEN OVER ROASTED YUKON GOLD POTATOES

Steps:

• Preheat oven to 450 degrees.
• Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layerin roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining tablespoons of each butter and oil. Place chicken ontop of potatoes on one of its sides.
• Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instand read thermonmeter. 10 to 20 more.
• Carve chicken in roasting pan allowing the juices to combine witht he potatoes. Serve from the roasting pan, spooning pan juices over potatoes.

BALSAMICO ROAST CHICKEN AND POTATOES

Steps:

• Preheat oven to 400°F.
• Mince onion, garlic, herbs, and pancetta together. Add 2 tsp balsamic vinegar, and oil.
• Quarter the chicken. Flatten as much as possible. Stuff most of the herb mixture under the skin. Toss potatoes with remaining herb mixture.
• Place the bird skin side up in large flat roasting pan. Scatter potatoes around it. Sprinkle everything with salt and pepper.
• Roast 20 minutes, then pour in 1/2 cup wine. Roast another 70 minutes or so, until the thigh reaches about 175°F on an instant-read thermometer. Baste the potatoes and chicken frequently with the pan juices. Add more wine if the pan becomes dry.
• If after an hour of roasting, the chicken isn't browning, raise the oven temp to 500°F for a few minutes to crisp the skin.
• Let stand 5-10 minutes at room temperature Present on a warmed platter with the potatoes, sprinkling everything with the remaining balsamic vinegar.