Rosemary Garlic Chicken Thighs with Roasted Herb Potatoes

 Rosemary Chicken Thighs with Roasted Herb Potatoes

I have come to a place in my life where time is still crunched and many dinners are too simple and store bought to blog about, but I want more.  I want elegant, beautiful, fragrant dinners to relish and enjoy and talk about for a few days.  This....is one of them. Takes about an hour, a little shopping, and totally worth while.  Let's get to it, shall we?

Ingredients

4 - 6 chicken thighs skin on, boneless or bone-in

1 - 2 pounds Yukon Gold potatoes, quartered

4 - 6 cloves garlic, diced

Fresh Rosemary, 6 large sprigs

4 fresh thyme sprigs

3 sprigs fresh oregano

1/2 teaspoon saffron fronds

salt and pepper

1 tablespoon smoked sweet paprika

4 + 3 tablespoons your favorite oil

This dish can be made in a slow cooker or a skillet with a cover. The best part is, while there is a little searing involved, the rest is done in one pot or skillet.  Alright, place the chicken thighs out on a large plate. Generously sprinkle both salt and pepper and paprika onto both sides of the chicken. Be sure to retain some for the slow cooking. Set the plate aside.  On a separate cutting board, slice each potato into fourths.

Now, in two separate skillets, add oil to the skillets; four tablespoons in the larger skillet, both skillets over medium-high heat.  When the oil ripples, place the chicken and potatoes into their perspective skillets. Turn the chicken after about four minutes, or when the seared side is just a little golden. As for the potatoes, when they begin to show golden colors, like the chicken, turn them over and add a little garlic , thyme and some fresh rosemary leaves. Fry to about four minutes more and then remove.  

At this point, add a little more oil to a pot or to a large skillet.  Add the potatoes to the high-sided skillet (let's just go with that for simplicity's sake).  Add some more fresh garlic, thyme and oregano, and twice as much fresh rosemary. Place the chicken atop the potatoes and add the remaining fresh herbs, garlic, two pinches of saffron and two or three of the larger whole sprigs of rosemary; after all, rosemary is the star of the show!  In addition, sprinkle pinches of the remaining salt, pepper and paprika over the chicken. Bring to medium-high heat.  When frying begins, reduce the heat to medium-low. Cover and simmer for 30 minutes. Check it in a few minutes, as you may need to reduce to low, depending on the calibration and elevation of your stove top.  

After 30 minutes, remove the chicken and potatoes to rest about five minutes, or, if you prefer, plate right away!  It'll be hot!  I added a little parmesan to the potatoes and chicken.  Serve with fresh garnish of your choice.  White wine would go best with this dish.  I prefer Chardonnay, myself. 

Thank You so much for your visit and time!  I am so grateful.  Now, Go Cook For Someone You Love!❤

~Martin

Your In-House Cook

My Foley