Taking a break from hunting recipes for a bit, one of my favorite cuts of chicken is the thigh/leg quarter. It's not as expensive, has more flavor and fat to it, and you can still separate them if you only want to use the thigh or leg. I can also cook several at one time on the stove and finish in the oven, or just throw everything in the oven while I get some other things done. I kept the potatoes separate but you can definitely add diced potatoes with the carrots to make it a one-pan meal.
Ingredients:
2 chicken quarters
5-6 carrots, cut in half both lengthwise and across
1 medium onion sliced into 1/2" slices
1 cup chicken broth
8 whole garlic cloves crushed and cut in half lengthwise
salt/pepper to taste
poultry seasoning to taste (ground thyme, sage, marjoram but use whatever you like, this is just what I use)
2 cups potatoes diced into 1" chunks (I keep the skins on)
1/2 cup whole milk or cream
2 T butter
salt to taste
*when the chicken is done, I add some of the roasted garlic cloves as well
Instructions:
1) Pat the chicken until very dry, season on all sides with what I used or your seasoning of choice.
2) Heat a cast iron pan on medium heat with 2 T canola or vegetable oil (olive oil won't tolerate the high heat once in the oven) and add the chicken skin side down.
3) Cook for 5 minutes until the skin is golden brown, turn over and cook another 5 minutes. Add the carrots and onions and cook for 3-5 minutes until the onions start to soften. Salt/pepper to taste.
4) Add the garlic, cook until fragrant, add the chicken broth and stir to combine.
5) Bring to a boil then place in a 425 F oven for 30-35 minutes or until the internal temperature is 165F
Mashed Potatoes Instructions:
1) Place the potatoes in a pot of cold water and bring to a boil. Season water with salt and cook until fork-tender
2) Drain and return the potatoes to the pot with the heat off for 5 minutes (this allows the liquid to evaporate and keeps them from getting runny)
3) Add the butter, salt, milk/cream, and garlic and mash by hand or with a hand mixer until fluffy
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