Sarasotas Mediterranean Sauteed Chicken And Potatoes Recipes

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ZESTY ROASTED CHICKEN WITH MEDITERRANEAN POTATOES



Zesty Roasted Chicken with Mediterranean Potatoes image

Provided by Serena Palumbo

Time 40m

Yield 2 servings

Number Of Ingredients 17

2 chicken thighs, bone-in
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon grated orange zest
1 cup chicken broth
3 russet potatoes
2 tablespoons extra-virgin olive oil
4 tablespoons capers
1/2 cup pitted and chopped black olives
1/2 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Basil leaves, for garnish
Mint leaves, for garnish
Parsley leaves for garnish

Steps:

  • Chicken:
  • Preheat the oven to 375 degrees F.
  • In a large bowl, toss the chicken with the citrus juices, lemon zest and salt and pepper, to taste. Let sit for a few minutes.
  • In a large saute pan over medium-high heat, add the olive oil. When the oil is hot, remove the chicken from the marinade, shaking off the excess. (Do not discard the marinade.) Season the chicken with salt and pepper, to taste, and sear on both sides in the hot oil. Transfer the chicken to a baking sheet and finish cooking the chicken in the oven. Cook until internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 to 12 minutes. Reheat the same saute pan over medium-high heat. Pour in the marinade and deglaze the pan. Stir with a wooden spoon and scrape up any brown bits on the bottom. Add the orange zest and the chicken broth and simmer to reduce by 2/3.
  • Potatoes: Peel and cut the potatoes into small chunks. Add them to a medium pot over medium heat. Cover with water and bring to a simmer. Cook them until al dente. Drain the potatoes well. Heat a large saute pan over medium-high heat and add 2 tablespoons olive oil. Add the potatoes and saute for 1 to 2 minutes. Turn off the heat and gently stir in the capers, black olives and feta cheese. Season salt and pepper, to taste. Transfer to a serving bowl and garnish with basil, mint and parsley.
  • Arrange the chicken on a serving platter and serve with the potatoes.

MEDITERRANEAN CHICKEN THIGHS WITH POTATOES, PEPPERS AND FETA



Mediterranean Chicken Thighs with Potatoes, Peppers and Feta image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, halved and sliced
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
3/4 teaspoon red pepper flakes
1/2 pound baby gold potatoes, quartered
3 garlic cloves, peeled and thinly sliced
1 cup cherry tomatoes
1/2 cup red wine vinegar
1 tablespoon chopped fresh oregano leaves
1 tablespoon fresh thyme leaves
One 12-ounce can quartered artichoke hearts, drained
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
  • Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
  • Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.

MEDITERRANEAN CHICKEN WITH POTATOES



Mediterranean Chicken With Potatoes image

Make and share this Mediterranean Chicken With Potatoes recipe from Food.com.

Provided by AZRT8871

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 18

4 teaspoons minced garlic, divided
1 tablespoon olive oil
1 teaspoon salt, divided
1/4 teaspoon dried thyme
1/2 teaspoon black pepper, divided
12 small red potatoes, halved (about 1 1/2 pounds)
cooking spray
2 lbs boneless chicken breasts (cut into bite-sized pieces)
1 cup vertically sliced red onion
3/4 cup dry white wine
3/4 cup reduced-sodium fat-free chicken broth
1/2 cup chopped pepperoncini pepper
1/4 cup pitted kalamata olive, halved
2 cups chopped plum tomatoes
2 tablespoons chopped fresh basil
1 (14 ounce) can artichoke hearts, drained and quartered
1/2 cup crumbled feta cheese
fresh thyme sprig (optional)

Steps:

  • Preheat oven to 400°.
  • Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.
  • Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
  • Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.

Nutrition Facts : Calories 487.4, Fat 15.2, SaturatedFat 4.8, Cholesterol 81, Sodium 787, Carbohydrate 52.1, Fiber 8.2, Sugar 6, Protein 32.4

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