Chicken and Potatoes Without the Oven: Irresistible Results with Just One Skillet!

Skillet chicken and potatoes is an easy main course to prepare. Everything cooks in the same pan without turning on the oven, making it a practical solution for a family dinner or to share with friends. The chicken stays soft and juicy, with a nice sear and a golden crust that is hard to resist. The new potatoes are flavored with sage and rosemary and turn golden in the pan juices. 

INGREDIENTS:

• Chicken Thighs 1.5 lbs (650 g)
• Chicken legs 1.2 lbs (550 g)
• New potatoes 1.1 lbs (500 g)
• Garlic 2 cloves
• White wine 1 glass (150 g)
• Water warm 5.1 oz (150 g)
• Sage to taste
• Rosemary to taste
• Extra virgin olive oil 1 ½ tbsp (20 g)
• Fine salt to taste
• Black pepper to taste

1. Flavor the oil with 2 garlic cloves in a large nonstick skillet. After a couple of minutes, add the chicken drumsticks and thighs with the skin facing down, season with salt and pepper, and brown over medium-high heat for 5 minutes.
2. Cover with the lid and cook for about 8-10 minutes. Meanwhile, wash the new potatoes and cut them into wedges without removing the skin.
3. Check that the chicken is well browned underneath, then turn it over, remove the garlic, and brown for about another 5 minutes, still over medium-high heat. Deglaze with the white wine, let the alcohol evaporate, lower the heat slightly, and cook for another 6 minutes.
4. Remove the chicken from the skillet and keep it in a baking dish covered with plastic wrap, so it stays tender. Add the potatoes to the same skillet with the chicken pan juices and season with salt.
5. Flavor with the rosemary and sage sprigs and brown the potatoes over medium heat for 7-8 minutes. Once this time has passed, return the chicken drumsticks and thighs to the skillet and pour in the hot water.
6. Cover with the lid and continue cooking over medium-low heat for another 20 minutes. Finally, remove the lid and let the pan juices reduce for 5 minutes, then adjust the salt if needed and serve.

For a golden crust, brown the chicken with the skin facing down, without turning it too often. If you don't have new potatoes, you can replace them with yellow-fleshed potatoes, cut into even wedges.