I love the simplicity of flavors in this dish. It's light and fresh but at the same time it's comfort and hearty. Genius!
*If you've never cooked with bone-in, skin-on chicken I really hope you'll give it a try. Don't be intimidated by the bones and don't worry about the fat. If you discard the skin it's still healthy. What the skin does is lock in the juices and add a ton of flavor. Yes it adds a little fat to the meat, but no more than cooking your boneless skinless breast in a little olive oil. Also, you can get great deals on bone-in skin-on chicken. It goes on sale at the supermarket all the time, and is often half the price of it's boneless skinless friends.
CHICKEN SPINACH AND POTATO HASH
(Recipe by Martha Stewart)
2 bone-in, skin-on chicken breasts
2 t. olive oil
Salt & Pepper
1 T. fresh rosemary or 1 t. dried
1 ½ lb. Yukon Gold potatoes; washed and cut into ½ inch pieces
1 T. olive oil
½ small onion; diced
2 cloves garlic; minced
½ lb. spinach; washed and roughly chopped
Juice of 1 lemon; about ¼ cup
Salt & Pepper
1. Preheat the oven to 450 degrees.
2. Place the chicken breast on a rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and rosemary.
3. Roast in the oven until the chicken in cooked through, about 35 minutes.
4. When the chicken in cool enough to handle, discard the skin and bones. Cut the chicken into bite-size pieces and set aside.
5. Meanwhile in a medium saucepan add the potato’s to salted water and bring to a boil. Cook until the potatoes are fork tender about 10 minutes. Drain the potatoes and set aside.
6. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onion and garlic and cook until soft.
7. Add the potatoes, season with salt and pepper. Cook, stirring often, until browned, about 7 minutes.
8. Add the chicken and spinach. Cook, stirring until the spinach wilts, about 2 minutes.
9. Squeeze the fresh lemon juice over the top of everything and serve.
10. Serves 4-6.
CHICKEN SPINACH AND POTATO HASH
(Recipe by Martha Stewart)
2 bone-in, skin-on chicken breasts
2 t. olive oil
Salt & Pepper
1 T. fresh rosemary or 1 t. dried
1 ½ lb. Yukon Gold potatoes; washed and cut into ½ inch pieces
1 T. olive oil
½ small onion; diced
2 cloves garlic; minced
½ lb. spinach; washed and roughly chopped
Juice of 1 lemon; about ¼ cup
Salt & Pepper
1. Preheat the oven to 450 degrees.
2. Place the chicken breast on a rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and rosemary.
3. Roast in the oven until the chicken in cooked through, about 35 minutes.
4. When the chicken in cool enough to handle, discard the skin and bones. Cut the chicken into bite-size pieces and set aside.
5. Meanwhile in a medium saucepan add the potato’s to salted water and bring to a boil. Cook until the potatoes are fork tender about 10 minutes. Drain the potatoes and set aside.
6. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onion and garlic and cook until soft.
7. Add the potatoes, season with salt and pepper. Cook, stirring often, until browned, about 7 minutes.
8. Add the chicken and spinach. Cook, stirring until the spinach wilts, about 2 minutes.
9. Squeeze the fresh lemon juice over the top of everything and serve.
10. Serves 4-6.
2 comments:
This is pretty random but are you Brady and Kit's sister? I just saw your maiden name. If so I was friends with them and graduated with Brady!!!
Yes I am Brady and Kit's sister. Small world. I'll be sure to tell them. You'll have to check out Brady's blog. It's titled "pages along the way". There's a link on my blog list.
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