Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes Recipe

Looking for an easy Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes recipe? Learn how to make Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes using healthy ingredients.


Submitted by sailingchef

Makes 4 servings



Adapted from Emeril Lagasse. This appears to have a lot of fat and cholesterol and sodium in the nutrition table, which really doesn't make much sense to me. Great to serve with a salad and a crisp white wine.

Recipe Ingredients for Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

1 3/4 pounds red potatoes, scrubbed
3 1/2 lbs boneless skinless chicken thighs (8 thighs)
1 tbsp Olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/4 pounds cherry tomatoes, different shapes and colors if you can find them
2 tbsp fresh oregano, leaves picked
4 tbsp extra-virgin olive oil
1/2 tsp red wine vinegar

Recipe Directions for Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

  1. Put the potatoes into a large saucepan of salted boiling water and boil until cooked.

  2. While the potatoes are cooking, preheat your oven to 400 degrees F. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss.

  3. Heat a large frying pan, big enough to hold all the chicken pieces snugly in 1 layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in 2 batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish.

  4. Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don't have to, but by doing this they will become lovely and sweet when cooked, and their intense flavor will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander and lightly crush them by pushing down on them with your thumb.

  5. Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavor Shaker if you have one. Add 4 tablespoons of extra-virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting pan, and bake for 40 minutes in the preheated oven until golden.

Categories

Chicken, Main Dish, Italian

Nutrition Facts
Serving Size 757.7g
Amount Per Serving
Calories
918
Calories from Fat
507
% Daily Value*
Total Fat
56.3g
87%
Saturated Fat
14.8g
74%
Trans Fat
0.0g
Cholesterol
246mg
82%
Sodium
1259mg
52%
Potassium
1279mg
37%
Total Carbohydrates
38.7g
13%
Dietary Fiber
6.1g
24%
Sugars
5.8g
Protein
65.0g
Vitamin A 34% Vitamin C 60%
Calcium 7% Iron 31%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in sugar
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