- 4
Ingredients
- 1 1/2 lb. Yukon gold potatoes, cut into 1" pieces
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. boneless, skinless chicken thighs
- 8 oz. button mushrooms, cleaned and quartered
- 1 small yellow onion, thinly sliced
- 1 tbsp. thyme leaves, chopped
- 1/2 tsp. crushed red chile flakes
- 4 cloves garlic, thinly sliced
- 1/2 cup chicken stock
- 2 tbsp. finely chopped parsley
- Poached eggs, for serving (optional)
Preparation
Step 1
Roasting the potatoes separately gives them a crisp texture without the addition of extra fat.
1. Heat an oven to 400°. Place potatoes on a rimmed baking sheet and toss with 3 tbsp. oil, salt and pepper; bake until tender, browned, and slightly crisp, about 40 minutes. Set aside to cool.
2. Heat 3 tbsp. oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper, and working in batches, add to pot and cook, turning once, until browned and cooked through, about 13 minutes. Transfer to a plate and set aside. Add mushrooms to pot, and cook, stirring, until browned, about 6 minutes. Add remaining oil and onion, and cook, stirring, until soft, about 4 minutes. Add thyme, chile flakes, and garlic, and cook, stirring, until soft and fragrant, about 2 minutes. Shred reserved chicken and return to pot along with potatoes and stock. Season with salt and pepper, and cook, stirring occasionally, until all ingredients are warmed through, about 6 minutes. Transfer to a serving platter and sprinkle with parsley; serve with poached eggs, if you like.
Essential Stir-Fry Recipes
Add green bell peppers cut in 1" dice and cut onions the same. Sauté together. They will maintain their crunch and elevate this hash considerably.
I added the pepper (poblano) like the other reviewer suggested. I think that was a good idea. I raised the heat on the onions and peppers and cooked them considerably longer to get them to brown nicely and also cook down some. I used chicken breast instead of thighs. I'm not sure what the purpose of the chicken stock is at the end of the recipe, maybe it's meant to deglaze the pan? Mine didn't need it. I felt like it made things a little mushy. Overall good meal though. Slightly runny poached eggs are a must.
Warm Wheat Berry Salad with Fava Beans and Trout Roe