Pan-fried chicken with potatoes. A simple and tasty recipe to bring a second course suitable for everyday lunch and dinner.
A perfect dish for a family lunch or dinner, but we can also serve it if we have guests on a special occasion.
As with all traditional recipes, each family has its own version, which varies from others by a couple of ingredients depending on the region.
Pan-fried chicken is easy and quick to make, and to achieve a great result, the chicken you use should preferably be free-range.
You can then decide whether to use a whole chicken cut into pieces or opt for the parts that are usually the most coveted when served at the table: thighs and drumsticks.
For the best taste, I recommend serving it while it’s still nice and hot, perhaps with some toasted bread slices.
In short, with this flavorful and hearty meat dish, we can have a splendid dinner or propose it for a Sunday lunch with relatives: surely no one will be disappointed!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 416.53 (Kcal)
- Carbohydrates 25.80 (g) of which sugars 2.37 (g)
- Proteins 26.83 (g)
- Fat 22.84 (g) of which saturated 5.83 (g)of which unsaturated 8.82 (g)
- Fibers 3.67 (g)
- Sodium 590.38 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Pan-fried Chicken
- 1 chicken
- carrot
- 1 stalk celery
- 1 onion
- 1 glass dry white wine
- to taste extra virgin olive oil
- to taste sage
- 2 sprigs rosemary (1 for chicken, 1 for potatoes)
- 1 leaf bay leaf
- to taste salt
- 4 potatoes (large)
- 1 garlic
Tools
- Pan
Steps
Pan-fried Chicken
First, peel the potatoes, cut them into not too large chunks, and blanch them for 5 minutes in salted boiling water.
Drain the potatoes.
Put two tablespoons of extra virgin olive oil in a pan and the garlic cut in half and deprived of the central germ, then cook the potatoes over high heat for 5/10 minutes so that they are fully flavored.
Adjust with a little salt and pepper and add fragrance with a sprig of rosemary.
Meanwhile, while the potatoes cook, prepare the chicken.
Cut the chicken into pieces, removing the entrails but leaving the skin (an operation you can also request from the butcher).
Pour the extra virgin olive oil into a large pan or casserole.
Add the chopped onion, carrots, and celery.
Meanwhile, prepare the herb mixture: chop garlic, sage, and rosemary, and also add a pinch of chili pepper.
Put the mixture in the pot with the sauté and also add the whole bay leaves.
Now place the chicken parts in the pot, ensuring they do not overlap one another. Let brown for 15 minutes, turning them occasionally.Deglaze with the wine and let the alcohol evaporate without the lid.
Add the olives.
Now you can put the lid on the pan and proceed with cooking.
It takes about 50/55 minutes over moderate heat.
If necessary, you can add a ladle of hot water or vegetable broth.
Only at the end when the sauce has reduced, you can add the previously cooked potatoes.
Mix very well so the potatoes also absorb additional flavor.
Serve the chicken hot with potatoes.
Enjoy your meal
Tips
You can store the hunter-style chicken for 2 days in the refrigerator in an airtight container. Although not ideal, you can freeze it along with the sauce.
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FAQ (Questions and Answers)
Can I use only chicken thighs?
In hunter-style chicken, every part of the chicken is enjoyed, but if you prefer, you can use just 2.6 lbs of thighs (with drumsticks).
