What to have (for 4 persons):
2-3 potatoes (I used ~10 small potatoes)
3-4 carrots (add more if you like them)
1/2 onion (of the big ones, or 1 medium onion)
4 chicken breasts (cut in large pieces)
3 tablespoons of olive oil
some salt, some pepper
1 cup of flour (as needed)
How to do it:
- Chop the onion in small pieced, the potatoes and the carrots in medium pieces.
- Cut chicken breasts in medium size (2-3 pieces per breast), coat pieces with flour.
- Heat 2 tablespoons of olive oil in a large pan or dutch oven over medium heat.
- Place the chicken breasts on the pan and sprinkle with salt/pepper, let them brown from both sides.
- Remove the chickens from the pan.
- Add more olive oil and place the vegetables, sprinkle them with salt/pepper, reduce heat to low/medium.
- Cook the vegetables for 20-25 minutes (or until tender)
- Add the chicken breasts, cover them with water or non-beef broth, cover with lead. Leave it in low/medium heat for ~1hour. The chicken was really tender! Enjoy! Unfortunately I have no pic with the food on the plate. Ate it immediately :)!
Extra tips:
! Place the potatoes in a bowl with cold water (to prevent them from browning).
! Add more olive oil to prevent chicken from sticking into the bottom of the pan.
! Adding broth will make the dish tastier, but water is just fine.
! If you have added more water than necessary, you can remove some and heat it over hot temperature in a separate pan. Let it thicken and present it as a "Secret sauce". It is super tasty!!!
! If you have a dutch oven, you can transfer the pot in the oven after you add the chicken breasts for the second time. Use ~300-350 F.
! Place the potatoes in a bowl with cold water (to prevent them from browning).
! Add more olive oil to prevent chicken from sticking into the bottom of the pan.
! Adding broth will make the dish tastier, but water is just fine.
! If you have added more water than necessary, you can remove some and heat it over hot temperature in a separate pan. Let it thicken and present it as a "Secret sauce". It is super tasty!!!
! If you have a dutch oven, you can transfer the pot in the oven after you add the chicken breasts for the second time. Use ~300-350 F.
Chop the onion in small pieces
Chop the vegetables in medium pieces
Coat the chicken breasts in flour and sautee them
Season the chicken breasts with salt/pepper
Let the chicken brown and then remove
Cook the vegetables over olive oil in medium heat until tender
Add the chicken and continue cooking for 1hour more over low/medium heat
Credits to: http://www.utahdairycouncil.com/dutch-oven-chicken-potatoes.html
