Saturday, July 14, 2012

Smoked Paprika Chicken Thighs with Potato and Onion

Just saw this on Best Thing I ever Made - Chicken. It is delicious. I made it with store-bought tapenade cause I was in a hurry.  I didn't bone the chicken thighs, and I added some chopped chorizo and garlic to the potatoes and onions. I also placed the chicken thighs directly on the potatoes and onions. This was delicious and super-easy.  Mary Beth made this with skinless chicken thighs that she topped with slices of pancetta.

Alton Brown, 2012

Cook Time:1 hr 0 min
Serves: 6 to 8


Ingredients 
6 ounces pimento stuffed green olives, chopped 
2 teaspoons lemon zest 
2 cloves garlic, grated 


3 tablespoons smoked paprika 
1 tablespoon olive oil 
3/4 teaspoons kosher salt 
1/4 teaspoon black pepper, freshly ground 
8 boneless, skin-on chicken thighs (if you can't find boneless with skin, just get bone-in thighs)


2 pounds Yukon gold potatoes, unpeeled 
1 medium yellow onion, cut in half and then sliced
1-2 tbls olive oil
salt and pepper
2 fat cloves garlic, chopped finely


Directions
Preheat oven to 375 degrees F. Combine the olives, lemon zest and garlic in a small bowl. Set aside. Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl. Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone. Add the boned chicken thighs to the paste and massage to coat. 


Make the tapenade: Mix together the chopped green olives, lemon zest and garlic.


Thinly slice the potatoes about 1/4-inch thick. Toss the potatoes and onions with a tbl or 2 of olive oil, salt, pepper, and chopped garlic. Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan.. 


Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Arrange the chicken thighs, skin-side up, on a cooling rack and set the rack over the potatoes and onion in the half sheet pan. Bake until the skin is crispy and the potatoes are tender, 45 to 60 minutes,depending on the size of the thighs. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

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