Chicken and Potatoes

by chef: Eric Schmidt

RECIPE STACK

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Skillet Chicken Thighs
Mains
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Baked Sweet Potatoes
Sides
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INGREDIENTS

1 teaspoon fennel seeds (or cumin or coriander seeds)
1 teaspoon finely grated lemon zest
1 teaspoon fine sea salt, more to taste
2 to 2 ¼ pounds bone-in, skin-on chicken thighs
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4 small to medium sweet potatoes, scrubbed (about 1.5 pounds)
⅛ cup honey
2 teaspoons frank's hot sauce
Salt and black pepper
2 to 3 ounces goat cheese or blue cheese, softened
⅛ cup heavy cream
2 tablespoons cold unsalted butter, cut into 4 pats
¼ cup roasted, salted pecans, coarsely chopped
Finely chopped rosemary or sage, for topping
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PREPARATION

Step 1 of 8

5m

Heat oven to 425 degrees and line a large rimmed sheet pan with foil. Pierce the potatoes all over with a fork and place them along the edges of the pan (where it gets the hottest).

Step 2 of 8

1h 30m

Bake until tender and reduced in size, 1 to 1 ¼ hours, rotating the potatoes every 15-20 minutes. A fork should pierce through the largest potato’s center easily. Remove the pan from the oven and leave on the counter to finish steaming, about 15 minutes.

Step 3 of 8

1m

When the potatoes have about 45 minutes left, heat oven to 375 degrees. Place the fennel seeds in a mortar and pound lightly with a pestle until the seeds are broken up (you don’t have to grind them to a powder). Alternatively, lay the seeds on a cutting board and use the flat side of a knife to crush them, pressing on the knife with your hand.

Step 4 of 8

1m

Combine the crushed seeds with lemon zest and salt, mixing well. Rub the chicken all over and underneath the skin with the salt mixture.

Step 5 of 8

33m

Heat an ovenproof skillet over medium heat. Once hot, add the chicken, skin side down, and let it cook until the fat renders and the skin turns dark golden brown, 6 to 10 minutes. Flip the chicken pieces and put the skillet in the oven. Cook until chicken is cooked through, about 25 minutes.

Step 6 of 8

10m

Meanwhile, pour the honey in a small saucepan. Heat the honey over medium, stirring occasionally, until bubbling. Continue cooking, stirring constantly, until slightly reduced, 1 to 2 minutes. Remove from the heat, stir in the hot sauce and season with black pepper. Set aside to cool slightly.

Step 7 of 8

3m

To a large bowl, add the goat cheese, heavy cream and a pinch of salt. Whisk the mixture by hand or with an electric mixer until smooth, thick and the consistency of sour cream, 1 to 2 minutes.

Step 8 of 8

2m

When the potatoes have cooled slightly, slice each in half lengthwise without cutting through the bottom. Then, using both hands, gently pinch the bottoms up to push out some of the potato flesh. Season with salt. To assemble, top each potato with a pat of butter, a dollop of goat-cheese whipped cream, some nuts, a generous drizzle of hot honey and a sprinkle of rosemary.

DISH INFO
Cost: -
Nutrition Facts
Calories
-
Total Fat
-
Total Carbohydrate
-
Protein
-

COMMENTS
[{"id":1,"name":"No Match"},{"id":2,"name":"Basil, fresh 🌿"},{"id":3,"name":"Butter, unsalted 🧈"},{"id":4,"name":"Chicken breast 🐔"},{"id":5,"name":"Chicken stock 🐔"},{"id":6,"name":"Chicken thigh 🐔"},{"id":7,"name":"Flour 🏺"},{"id":8,"name":"Garlic 🧄"},{"id":9,"name":"Heavy cream 🥛"},{"id":10,"name":"Neutral oil, like grapeseed 🛢️"},{"id":11,"name":"Olive oil 🛢️"},{"id":12,"name":"Oregano, dried 🌿"},{"id":13,"name":"Parmesan cheese, grated 🧀"},{"id":14,"name":"Red bell pepper 🫑"},{"id":15,"name":"Red pepper flakes 🌶️"},{"id":16,"name":"Rice, jasmin 🍚"},{"id":17,"name":"Salt, kosher 🧂"},{"id":18,"name":"Sun-dried tomatoes 🍅"},{"id":19,"name":"Tomato paste 🥫"},{"id":20,"name":"Peanut butter 🥜"}]