By now, many of you know that I don’t eat chicken very often, but there are 2-3 recipes that I like to prepare from time to time for my family because they are very popular and satisfy everyone! One of these, which has now become a must, is the recipe for chicken with potatoes and Piccadilly tomatoes cooked in the pan instead of the oven, which is not bad at all given the excessive heat these days! It’s a rich and succulent main course that tastes like home, festive lunches, and intimate family Sundays, both for its simplicity in preparation and the genuineness of the ingredients. It cooks quickly and is a real treat, especially for the kids who, defying the strictest etiquette rules, will be able to enjoy it with their hands, gnawing the meat off the bone of these well-seasoned and flavored little legs!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 Chicken thighs
- 4 Medium potatoes
- 12.3 oz Piccadilly or grape tomatoes
- 8.8 oz Tomato sauce
- to taste Broth
- 3 leaves Bay leaf
- 1 sprig Rosemary
- 1 clove Garlic
- 3 Juniper berries
- 3 tbsps Extra virgin olive oil
- to taste Salt
- to taste Chili pepper
Preparation
Dab the chicken thighs with kitchen paper without washing them*. Wash, peel the potatoes and cut them into chunks. Meanwhile, in a large non-stick pan, lightly brown the garlic with the oil over low heat for a couple of minutes. Add the well-washed and sliced Piccadilly tomatoes*, juniper berries, bay leaf, and let them flavor (fig. 1).
Then, after a few minutes, add the potatoes and let them flavor for another 2-3 minutes. Extend the sauce with the tomato pulp and cook over low heat for about 5 minutes (fig. 2).
Then place the thighs in the pan with the rest of the ingredients and adjust with salt and pepper (fig. 3).
Season with rosemary, cover, and let cook gently for 30 minutes, turning the thighs occasionally with care so they absorb the flavors but without being mistreated and adding more broth if needed to avoid the sauce drying out too much (fig. 4).
Serve hot. And voilà… the pan-fried chicken thighs with potatoes and tomatoes are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉The chicken thighs with potatoes and tomatoes keep perfectly in the fridge inside airtight containers, preferably glass, for 2-3 days.
Don’t leave the dish at room temperature for more than 1-2 hours. Transfer it to the fridge once it’s lukewarm.
The Sauce: Always store the chicken together with its cooking juices; the moisture from the tomato will help the meat not to dry out during reheating.
Tips, Notes, Variations, and Suggestions
🟣* Contrary to what one might think, chicken should not be washed. According to the Food Standards Agency, the UK food safety agency, rinsing the meat before cooking does not eliminate bacteria, but on the contrary, it can increase the risk of infections.
