Best 10 My Mothers Chicken And Potatoes Recipes
Preparing a delectable dish of chicken and potatoes, a classic recipe passed down through generations, is a culinary journey that brings comfort and nostalgia to the table. Whether you are a seasoned cook or a beginner eager to create a heartwarming meal, this article will guide you through the steps to achieve a flavorful and satisfying masterpiece, reminiscent of your mother's kitchen. Discover the secrets to selecting the right ingredients, marinating the chicken for maximum flavor, and achieving a perfectly golden-brown crust on your potatoes. Get ready to embark on a culinary adventure that will create a dish that celebrates tradition and evokes cherished memories with every bite.
Let's cook with our recipes!
MONTEREY CHICKEN WITH POTATOES
This is a delicious dinner recipe developed by my mom. Roasted potatoes and chicken breasts are topped off with a cheesy cilantro and salsa topping at the last minute before serving.
Provided by KELLY624
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
- Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
- Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
- Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.
Nutrition Facts : Calories 766.8 calories, Carbohydrate 56.7 g, Cholesterol 176.6 mg, Fat 42.5 g, Fiber 6.5 g, Protein 42.8 g, SaturatedFat 26.8 g, Sodium 824.9 mg, Sugar 4.6 g
MY MOTHER'S CHICKEN AND POTATOES
In my family, favorite dishes are always being altered according to what is available and what is best-especially when I'm cooking. Here's a perfect example: chicken and potatoes, fried together in a big skillet so they're crisp and moist at the same time, is my mother's specialty. Growing up, my brother and I demanded it every week; our kids, Tanya and Joe and Eric, Paul and Estelle, clamored for it too. And now the next generation of little ones are asking their great-grandmother to make chicken and potatoes for them. When I am at the stove-and though I follow my mother's basic procedures-I can't resist playing around. Some days I add sausage to Grandma's recipe, or capers or olives; I might douse the chicken with a splash of vinegar; sometimes I cut up a whole chicken, other times I'll split little poussins or Cornish hens. If I'm in a hurry, I quickly cook small pieces of chicken breast with the potatoes. (You can see what experiments have worked well if you look through my previous books.) This recipe gives you Erminia's classic formula-chicken, small potatoes, a bit of onion, and fresh rosemary-with two of my latest twists: pickled cherry peppers and bacon strips, in bite-sized rolls. Cherry peppers are plump golf-ball-sized antipasto peppers in vinegar that you'll find in jars on the pickle shelves of the supermarket. They come in sweet and hot varieties-and the latter are explosive, if you take just a bite. But when they're seeded, sliced, and added sparingly to the chicken, they imbue the dish with a mellow heat that I love. If you and your family are hot heads, cut up two or more peppers; otherwise slice only one, or use the sweet cherry peppers and see how you like that. My latest spin on our chicken-and-potato tradition is one everybody loves, especially the kids: we roll bacon slices into little bundles, pin each one closed with a toothpick, and caramelize them along with the chicken. The bacon fat slowly renders and lends the meat a layer of flavor that's picked up by the potatoes and onions too. By the end of cooking, the rolls have turned into crisp morsels that are a treat to eat with the juicy chicken and tender potatoes. (But be sure to remove all the toothpicks!)
Yield serves 4 or more
Number Of Ingredients 10
Steps:
- Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into two small pieces.
- Make the bacon roll-ups: Cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).
- Pour the canola oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces in it, skin side down, an inch or so apart-watch out for oil spatters. Don't crowd the chicken: if necessary, fry it in batches, with similar pieces (like drumsticks) together.
- Drop the bacon rolls into the oil around the chicken, turning and shifting them often. Let the chicken pieces fry in place for several minutes to brown on the underside, then turn and continue frying until they're golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces only for 5 minutes or so, taking them out of the oil as soon as they are golden. Let the bacon rolls cook and get lightly crisp, but not dark. Adjust the heat to maintain steady sizzling and coloring; remove the crisped chicken pieces with tongs to a bowl.
- Meanwhile, rinse and dry the potatoes; slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt.
- When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes, cut side down in a single layer, into the hot pan. With a spatula, scrape all the olive oil out of the mixing bowl into the skillet; drizzle over it a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they're all brown and crisp, 7 minutes or more. Turn them over, and fry another 2 minutes to cook and crisp on their rounded skin sides.
- Still over medium heat, toss the onion wedges and rosemary branches around the pan, in with the potatoes. If using cherry peppers (either hot or sweet), cut the seeded halves into 1/2-inch-wide pieces and scatter them in the pan too.
- Return the chicken pieces-except breast pieces-to the pan, along with the bacon rolls; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper pieces), so they're heating and getting coated with pan juices-but take care not to break the potato pieces. Spread everything out in the pan-potatoes on the bottom as much as possible, to keep crisping up-and cover.
- Return the heat to medium, and cook for about 7 minutes, shaking the pan occasionally, then uncover, and tumble the pieces and potatoes (and bacon rolls) again. Cover, and cook another 7 minutes or so, adding the breast pieces at this point. Give everything another tumble. Now cook covered for 10 minutes more.
- Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes, to evaporate the moisture and caramelize everything. Taste a bit of potato (or chicken) for salt, and sprinkle on more as needed. Turn the pieces now and then; when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove and-as I do at home-bring it right to the table. Serve portions of chicken and potatoes, or let people help themselves.
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI
My mom used to make super succulent chicken with broccoli for our family in Montana. The few lucky guests invited for supper could not stop raving. -Jessy Drummond, Springfield, Tennessee
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.
Nutrition Facts : Calories 304 calories, Fat 15g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 716mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein.
MY FAMOUS ROSEMARY GARLIC CHICKEN AND POTATOES
This dish is made simply with simple ingredients and a lot of love. My dinner guests and family get very satisfied looks on their faces and young children ask their moms to make this for them at home. I have made this dish with fresh oregano instead of and in combination with the rosemary and it was just as good. The fat from the chicken (schmaltz) flavors the potatoes. Cooking time really depends on the size of your chicken.
Provided by riffraff
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Line a large baking pan with foil.
- In a bowl mix together the olive oil, rosemary, garlic, salt and pepper.
- Rub about 1/3 of this mixture all of the chicken and work some of it under the skin.
- Mix the potatoes and the rest of the herb mixture together and scatter over the baking pan.
- Lay the chicken on top of the potatoes.
- Some will be under the chicken and some will not.
- Place in the oven for about 1 hour or until the chicken is done.
- Check the potatoes and move them around from time to time.
- Cook until the juices from the chicken run clear and the potatoes are soft.
- Remove chicken to cutting board to rest for at least 10 minutes.
- Return potatoes to oven while chicken is resting.
- You might even turn the oven up to 400 degrees for a few minutes if you want the skin of the chicken crisper.
Nutrition Facts : Calories 779.4, Fat 52.9, SaturatedFat 12.5, Cholesterol 172.5, Sodium 1039.9, Carbohydrate 29.1, Fiber 2.8, Sugar 1.2, Protein 45.6
MOM'S CHICKEN & CHEESY POTATO BAKE
Frozen seasoned potato bites, shredded cheese and pizza sauce make this chicken bake a breeze to prepare. The result? Cheesy, saucy deliciousness.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Combine first 4 ingredients in 13x9-inch baking dish; drizzle with dressing.
- Coat chicken with coating mix as directed on package; place over vegetable mixture.
- Bake 40 to 45 min. or until chicken is done (165ºF). Top with sauce and cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
MY MOTHER'S CHICKEN AND POTATOES
Number Of Ingredients 1
Steps:
- 1. Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into 2 small pieces.
- 2. Make the bacon roll-ups: cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpickthrough the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly)
- 3. Pour the canola oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces skin side down, an inch or so apart-watch out for oil spatters. Don't crowd the chicken: if necessary fry it in batches, similar pieces (like drumsticks) together.
- 4. Drop the bacon roll-ups into the oil around the chicken, turning and shifting them often. Let the chicken fry in place for several minutes to brown on the underside, then turn and continue frying until they are golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces, only for 5 or so minutes, taking them out of the oil with tongs as soon as they are golden. Let the bacon roll-ups cook and get lightly crisp, but not dark, taking them out as they are done cooking. Adjust the heat to maintain steady sizzling and coloring.
- Meanwhile, rinse and dry the potatoes. Slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt.
- 6.When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes cut side down in a single layer into the hot pan. With a spatula, scrape all the oil out of the mixing bowl into the skillet; drizzle over a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they are all brown and crisp, 7 minutes or more. Turn them over and fry another 2 minutes to cook and crisp on their rounded skin sides.
- 7. Still over medium heat, add the onion wedges and rosemary branches to the pan with the potatoes and toss the ingredients around the pan. If using cherry peppers (either hot or sweet), cut the seeded halves into 1/2-inch wide pieces and scatter them in the pan too.
- 8. Return the chicken pieces-except breast pieces-to the pan, along with the bacon roll-ups; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper pieces), so they are heating and getting coated with pan juices-but take care not to break the potato pieces. Spread everything out in the pan-potatoes on the bottom as much as possible to keep crisping up-and cover.
- 9. Lower the heat to medium and cook for about 7 minutes, shaking the pan occasionally, then uncover and toss all the ingredients again. Cover and cook another 7 minutes or so, adding the breast pieces at this point. Give everything another toss. Cook covered for 10 minutes more.
MY MOTHER'S CHICKEN CURRY
Though my family imported their curry powder from Malaysia, you can use any kind you like. Each curry powder is different because there are so many different spices in it, usually 14 or more. Though the flavors are complex, it is a fast and easy meal to prepare.
Provided by Anita Lo
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large, heavy-bottomed pot over medium heat. Add the oil and onion and cook until the onions are soft and translucent, about 5 minutes. Add the curry powder and cook until fragrant, stirring constantly.
- Add the chicken, bay leaf, and enough water to cover the chicken. Season with salt and bring to a boil. Reduce the heat and simmer until the chicken is cooked and tender, about 30 minutes.
- Add the potatoes and coconut milk to the pot and simmer until the potatoes are tender, 5-10 minutes.
- Season with salt and pepper. Serve with white rice. The curry can be stored in an airtight container in the refrigerator for up to 3 days.
MY MOTHER'S CHICKEN AND POTATOES RECIPE
Provided by jtoro_318
Number Of Ingredients 11
Steps:
- Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into 2 small pieces. Make the bacon roll-ups: cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly). Pour the canola oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces skin side down, an inch or so apart-watch out for oil spatters. Don't crowd the chicken: if necessary fry it in batches, similar pieces (like drumsticks) together. Drop the bacon roll-ups into the oil around the chicken, turning and shifting them often. Let the chicken fry in place for several minutes to brown on the underside, then turn and continue frying until they are golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces, only for 5 or so minutes, taking them out of the oil with tongs as soon as they are golden. Let the bacon roll-ups cook and get lightly crisp, but not dark, taking them out as they are done cooking. Adjust the heat to maintain steady sizzling and coloring. Meanwhile, rinse and dry the potatoes. Slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt. When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes cut side down in a single layer into the hot pan. With a spatula, scrape all the oil out of the mixing bowl into the skillet; drizzle over a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they are all brown and crisp, 7 minutes or more. Turn them over and fry another 2 minutes to cook and crisp on their rounded skin sides. Still over medium heat, add the onion wedges and rosemary branches to the pan with the potatoes and toss the ingredients around the pan. If using cherry peppers (either hot or sweet), cut the seeded halves into 1/2-inch wide pieces and scatter them in the pan too. Return the chicken pieces-except breast pieces-to the pan, along with the bacon roll-ups; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper pieces), so they are heating and getting coated with pan juices-but take care not to break the potato pieces. Spread everything out in the pan-potatoes on the bottom as much as possible to keep crisping up-and cover. Lower the heat to medium and cook for about 7 minutes, shaking the pan occasionally, then uncover and toss all the ingredients again. Cover and cook another 7 minutes or so, adding the breast pieces at this point. Give everything another toss. Cook covered for 10 minutes more. Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes to evaporate the moisture and caramelize everything. Taste a bit of potato (or chicken) for salt and sprinkle on more as needed. Turn the pieces now and then. When they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove, and bring it right to the table. Serve portions of chicken and potatoes, or let people help themselves.
MY MOTHER'S CHICKEN AND POTATOES WITH SPECIAL TOUCHES
Make and share this My Mother's Chicken and Potatoes With Special Touches recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Recommended Equipment:.
- A 12-inch cast-iron or other heavy-bottomed skillet with 3-inch-high sides or deeper, with a cover.
- Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into two small pieces.
- Make the bacon roll-ups: Cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).
- Pour the canola oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces in it, skin side down, an inch or so apart - watch out for oil spatters. Don't crowd the chicken: if necessary, fry it in batches, with similar pieces (like drumsticks) together.
- Drop the bacon rolls into the oil around the chicken, turning and shifting them often. Let the chicken pieces fry in place for several minutes to brown on the underside, then turn and continue frying until they're golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces only for 5 minutes or so, taking them out of the oil as soon as they are golden. Let the bacon rolls cook and get lightly crisp, but not dark. Adjust the heat to maintain steady sizzling and coloring; remove the crisped chicken pieces with tongs to a bowl.
- Meanwhile, rinse and dry the potatoes; slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt.
- When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes, cut side down in a single layer, into the hot pan. With a spatula, scrape all the olive oil out of the mixing bowl into the skillet; drizzle over it a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they're all brown and crisp, 7 minutes or more. Turn them over, and fry another 2 minutes to cook and crisp on their rounded skin sides.
- If cooking everything together:.
- Still over medium heat, toss the onion wedges and rosemary branches around the pan, in with the potatoes. If using cherry peppers (either hot or sweet), cut the seeded halves into 1/2-inch-wide pieces and scatter them in the pan too.
- Return the chicken pieces - except breast pieces - to the pan, along with the bacon rolls; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper pieces), so they're heating and getting coated with pan juices but take care not to break the potato pieces. Spread everything out in the pan potatoes on the bottom as much as possible, to keep crisping up and cover.
- Return the heat to medium, and cook for about 7 minutes, shaking the pan occasionally, then uncover, and tumble the pieces and potatoes (and bacon rolls) again. Cover, and cook another 7 minutes or so, adding the breast pieces at this point. Give everything another tumble. Now cook covered for 10 minutes more.
- Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes, to evaporate the moisture and caramelize everything. Taste a bit of the potato (or chicken) for salt, and sprinkle on more as needed. Turn the pieces now and then; when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove and - as I do at home - bring it right to the table. Serve portions of chicken and potatoes, or let people help themselves. Serves 4 or more.
Nutrition Facts : Calories 1103.3, Fat 83, SaturatedFat 17.6, Cholesterol 254.8, Sodium 767, Carbohydrate 29.7, Fiber 6.7, Sugar 3.5, Protein 58.4
Tips:
- Use a whole chicken: This will give you more flavor and juiciness than using chicken breasts or thighs alone.
- Season the chicken generously: Don't be afraid to use a lot of salt and pepper, as well as other herbs and spices. This will help to create a flavorful dish.
- Brown the chicken before baking: This will help to seal in the juices and create a crispy skin.
- Use a variety of vegetables: This will add color, flavor, and nutrients to the dish. Some good options include potatoes, carrots, celery, and onions.
- Don't overcrowd the pan: Make sure there is enough space between the chicken and vegetables so that they can cook evenly.
- Bake the chicken and vegetables until they are tender: This will usually take about 1 hour.
- Serve the chicken and vegetables with your favorite sides: Some good options include mashed potatoes, rice, or a salad.
Conclusion:
This classic chicken and potatoes recipe is a delicious and easy-to-make meal that the whole family will love. It's perfect for a weeknight dinner or a special occasion. With a few simple tips, you can create a flavorful and juicy dish that will be a hit with everyone at the table.
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