Spicy Chicken and Potatoes

I don't normally serve in disposable pans but this batch is going to a friend.

 
This recipe is modified from one I found in a magazine somewhere.  I make this a lot.  Not so much for the kids because it is pretty intense in the heat department, but for grown-ups and for parties.  It's great to double or triple and put on a chafing dish for lots of people.

Ingredients

•     3 Tbl. olive oil
•     2 boneless, skinless chicken breasts, cut into large chunks
•     kosher salt and pepper
•     6 or 7 red potatoes, quartered
•     6 large garlic cloves, smashed
•     1/2 cup dry white wine
•     1 cup low-sodium chicken broth or water
•     1/3 cup jarred hot cherry peppers, roughly chopped
•     2 Tbl.  parsley
•     1 envelope chicken gravy mix

Directions

Mmm.  Raw chicken.

Heat the oil in a large skillet over medium-high heat. I used my Lodge cast iron for the browning but then switched to a non-stick for the part with the wine.  Season the chicken liberally with salt and pepper. Chicken needs a lot of salt. Brown those chunky chicken pieces in the skillet until golden brown on all sides.  Remove from the pan to a platter or bowl and keep warm.
   


 

Place the potatoes and smashed garlic cloves in the skillet cut side down and allow to brown.  Turn the potatoes to the other cut side and allow to brown.  Remove from pan and set aside with the chicken.  Everyone is mostly cooked at this point so it's okay.  Plus it's all going to go swimming in some lovely sauce for awhile.   



 

Add the wine, broth, peppers and gravy mix to the pan.  Stir and return chicken and potatoes to the pan. 

Reduce heat to medium-low and cook, covered, until the chicken is cooked through and the potatoes are tender, 12 to 15 minutes.
   
Stir the parsley into the potatoes and serve. I like to use Lighthouse brand freeze dried parsley.  The parsley is in bigger pieces and is still beautifully green and yummy.  Sometimes the other dried stuff can be a bit brown and unappetizing and sometimes I don't feel like chopping the fresh stuff.  So freeze-dried it is, for me. 

This recipe is really flexible.  You can also do it with pork.  You can also add in sauteed mushrooms to fill it out a little more.