Old ranch style chicken and potatoes
Old ranch style chicken and potatoes is a gluten free and fodmap friendly recipe with 4 servings. For $2.07 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 633 calories, 41g of protein, and 41g of fat. This recipe is liked by 13 foodies and cooks. This recipe from Casaveneracion requires black pepper, whole chicken, cayenne pepper, and rock salt. A few people really liked this main course. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 70%. If you like this recipe, take a look at these similar recipes: Ranch Style Chicken, Pioneer Woman Ranch-Style Chicken, and Gabby Gourmet's Ranch-Style Chicken Salad Sandwiches.
Servings: 4
Ingredients:
1 tsp. of freshly ground black pepper
1/4 c. of butter
2 tsps. of cayenne pepper
1/2 c. of chicken broth
2 tsps. of fennel seeds
2 tsps. of ground mustard
1/2 c. of frozen sweet peas, thawed
3 large potatoes, about 600 g. total weight, cut into wedges
2 tbsps. of rock salt
1 whole chicken, about 1 to 1.2 kg.
Equipment:
frying pan
bowl
Cooking instruction summary:
InstructionsButterfly the chicken. Meaning, cut through the breast, all the way through the bone so that you can open open up and spread the chicken. Season with salt and pepper.Heat the butter in a heavy skillet. Add the potato wedges. Cook until lightly browned along the edges. Scoop out the half-cooked potatoes and transfer to a bowl.In the remaining butter, add the butterflied chicken, skin side down. Cook over high heat for five to six minutes or until the skin is lightly browned.Flip the chicken over, arrange the potatoes around it. Sprinkle the mustard, cayenne pepper and fennel seeds over the chicken and potatoes. Sprinkle with more salt and pepper.Add the peas to the pan.Pour in the broth (or water), bring to the boil, lower the heat and cover the pan tightly. Cook over low heat for 45 minutes. THERE IS NO NEED TO STIR.At the end of the cooking time, check the liquid in the pan. If there appears to be too much liquid, turn up the heat and cook the chicken and vegetables over high heat for another five minutes, uncovered, or until the sauce is reduced to a few tablespoonfuls.To serve, cut the chicken in serving size pieces, place on individual plates. Add vegetables on the side. Drizzle with the sauce from the pan.
Step by step:
1. Butterfly the chicken. Meaning, cut through the breast, all the way through the bone so that you can open open up and spread the chicken. Season with salt and pepper.
2. Heat the butter in a heavy skillet.
3. Add the potato wedges. Cook until lightly browned along the edges. Scoop out the half-cooked potatoes and transfer to a bowl.In the remaining butter, add the butterflied chicken, skin side down. Cook over high heat for five to six minutes or until the skin is lightly browned.Flip the chicken over, arrange the potatoes around it. Sprinkle the mustard, cayenne pepper and fennel seeds over the chicken and potatoes. Sprinkle with more salt and pepper.
4. Add the peas to the pan.
5. Pour in the broth (or water), bring to the boil, lower the heat and cover the pan tightly. Cook over low heat for 45 minutes. THERE IS NO NEED TO STIR.At the end of the cooking time, check the liquid in the pan. If there appears to be too much liquid, turn up the heat and cook the chicken and vegetables over high heat for another five minutes, uncovered, or until the sauce is reduced to a few tablespoonfuls.To serve, cut the chicken in serving size pieces, place on individual plates.
6. Add vegetables on the side.
7. Drizzle with the sauce from the pan.
Nutrition Information:
covered percent of daily need
