Posts Tagged ‘potatoes’

Nick made this up chicken piccata last night — I don’t have exact measurements for anything, but it turned out great!

Cut some red potatoes into medium-sized chunks.  Leave the skin on. Toss with olive oil, course salt, fresh ground black pepper, rosemary and a little thyme. Place in the grilling basket over indirect heat on the grill — try to keep the temperature in the grill between 350 and 400 (you can also use the oven, but we like to use the grill in the summer to avoid heating up the kitchen).

Then take a few chicken breasts and pound those suckers flat. Sprinkle with salt and pepper, then dredge in flour.  Pan fry in olive oil over medium-high heat until golden brown on each side. Remove to warm plate.

Brown a few cloves of crushed garlic in the hot oil. Deglaze the pan with white wine; reduce. Add chicken broth and a little lemon juice. Melt a few tablespoons of butter and mix with some flour; stir into broth mixture. Add some rinsed capers and simmer.

Meanwhile, toss some baby arugula in olive oil, lemon juice, salt and pepper. Plate up the chicken, top with caper sauce, add potatoes and arugula to side.

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Rosemary roasted chicken

Nick and I were wondering what to cook tonight; he found a recipe online around 5:30, which I adapted into the following with great results!


  • 4 cloves garlic, crushed
  • 10 shoots of fresh rosemary, divided (strip leaves off of 6-7 shoots, save 3-4 for garnish)
  • sea salt
  • red pepper flakes
  • olive oil
  • two lemons, for juice and garnish
  • 4 chicken breasts
  • 4-5 good-sized red potatoes
  • brussels sprouts
  • cremini mushrooms
  • chicken broth

Chop potatoes into quarters and parboil in salted water for about 8 minutes — NOT until completely done. Drain and set aside. Meanwhile, make a pile on a cutting board of garlic, rosemary leaves, a generous portion of sea salt and some red pepper flakes. Chop together with chef’s knife until a coarse, paste-like consistency is achieved. Place in a bowl with a few tablespoons of olive oil and the juice of 1.5 lemons. Place chicken breasts into bowl and coat liberally.  The chicken may remain in the marinade until ready to cook (10-15 minutes should be sufficient time).

Preheat oven to 400. Place some oil in a dutch oven on cooktop on high heat; when hot, sear chicken breasts on each side until golden brown. Set aside, then brown potatoes and brussels sprouts. Combine chicken, potatoes, brussels sprouts, mushrooms, three spent lemon halves in dutch oven. Pour in remaining marinade and enough chicken stock (won’t require much) to keep the pan from drying out in the oven. Place remaining rosemary on top. Cover and bake approximately 45 minutes.

We enjoyed this with some wild rice. A very flavorful meal, but still tasted light and fresh — and fairly low-fat!

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