Ina Garten's Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network
Ina cooks up a perfectly comforting weeknight dinner using buttermilk-marinated chicken thighs and garlic potatoes!
Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd
Get the recipe ▶ https://foodtv.com/3yMHOQE
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Skillet-Roasted Chicken & Potatoes
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 5 hr 30 min (includes marinating time)
Active: 15 min
Yield: 4 servings
Ingredients
4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
Kosher salt and freshly ground black pepper
2 1/2 cups buttermilk, shaken
Good olive oil
2 tablespoons Dijon mustard
1 tablespoon dry white wine, such as Chablis
1 1/2 teaspoons fresh thyme leaves
1/8 teaspoon sweet Hungarian paprika
1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh chives
Directions
At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#InaGarten #BarefootContessa #FoodNetwork #SkilletRoastedChickenAndPotatoes
Ina Garten's Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network
https://www.youtube.com/watch?v=X_QohZUY_-o
Видео Ina Garten's Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network канала Food Network
Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd
Get the recipe ▶ https://foodtv.com/3yMHOQE
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Skillet-Roasted Chicken & Potatoes
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 5 hr 30 min (includes marinating time)
Active: 15 min
Yield: 4 servings
Ingredients
4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
Kosher salt and freshly ground black pepper
2 1/2 cups buttermilk, shaken
Good olive oil
2 tablespoons Dijon mustard
1 tablespoon dry white wine, such as Chablis
1 1/2 teaspoons fresh thyme leaves
1/8 teaspoon sweet Hungarian paprika
1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh chives
Directions
At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#InaGarten #BarefootContessa #FoodNetwork #SkilletRoastedChickenAndPotatoes
Ina Garten's Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network
https://www.youtube.com/watch?v=X_QohZUY_-o
Видео Ina Garten's Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network канала Food Network
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
Our 5 Favorite Pasta Recipes from Ina Garten | Barefoot Contessa | Food NetworkTop 3 Fried Chicken Dishes in Diners, Drive-Ins and Dives History with Guy Fieri | Food Network5-Star Banana Crunch Muffins | Barefoot Contessa | Food NetworkCrispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food NetworkGiada De Laurentiis' Mini Twice-Baked Potatoes | Giada At Home | Food NetworkGuy Fieri Eats Minestrone Soup | Diners, Drive-Ins and Dives | Food NetworkBarefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food NetworkBarefoot Contessa's Challah French Toast | Barefoot Contessa | Food NetworkIna Garten's Smashed Hamburgers with Caramelized Onions | Barefoot Contessa | Food NetworkIna Garten Makes Perfect Scrambled Eggs | Food NetworkGuy Fieri Tries Chamorro | Diners, Drive-Ins and Dives | Food NetworkBarefoot Contessa's Lemon Ricotta Pancakes with Figs | Cook Like a Pro | Food NetworkIna Garten's Cape Cod Chopped Salad | Barefoot Contessa | Food NetworkHow to Make Ina's Scallops Provencal | Barefoot Contessa | Food NetworkIna Garten's Meatloaf | Food NetworkIna Garten's Roasted Italian Meatballs | Barefoot Contessa | Food NetworkIna Garten's Tarragon Potato Salad Recipe | Barefoot Contessa: Cook Like a Pro | Food NetworkIna Garten's Cauliflower Toasts | Barefoot Contessa | Food NetworkIna Garten's Tuscan Lemon Chicken | Barefoot Contessa | Food Network