“Ina does it again!” We have said those words many times about these 24 Ina Garten recipes we can not stop making and more for. We found the same feeling in the almost unanimous five-star reviews for a certain low-effort, high-award-winning Ina masterpiece that was recently received another very dignified moment in the sun on Food Network YouTube page.
Roast chicken and potatoes “is the perfect comforting evening dinner,” says Garten as she starts the show, which is aptly aired as part of the “Weeknight Dinners” episode of Barefoot Contessa: Modern Comfort Food. (The series, BTW, is inspired by her latest cookbook of the same title. Buy it: $ 19, Target.) “This dish has chicken and potatoes together. I have to cook the chicken first and then put the potatoes in. So you have a whole dinner, and this is just one frying pan! No accessories. “
Related: Jennifer Garner made Ina Garten’s crispy chicken with lemon orzo – and it looks like the perfect evening dinner
Getty Images / Manny Carabel
To follow Garten’s clue and do this in your own kitchen, start by marinating the bone, skinning chicken thighs in buttermilk for 4 to 12 hours “to make it tender,” she explains. When ready to continue, preheat the oven to 350 degrees and coat a 12-inch cast iron skillet (like this one from Williams Sonoma, $ 40) with a few tablespoons of olive oil. Use a pair of tongs to add the marinated chicken thighs to the frying pan in one layer with the skin side up. Then discard your marinade.
In a small bowl, mix Dijon mustard, a splash of dry white wine (“I use Chablis, but whatever you have in the fridge,” says Garten), fresh thyme leaves, sweet Hungarian paprika “to a slightly smoky taste,” salt and pepper.
Put the pan in the oven so the chicken can cook for 30 minutes. Use clean tongs to remove the chicken from the frying pan and place it on a plate.
“This is the key to cooking with one pot. It has several steps,” Garten explains. Add ¼-inch slices of peeled Yukon golden potatoes to the frying pan (a mandolin can do the job well, buy it: $ 43.95, Williams Sonoma, like a super sharp knife), chopped garlic, salt and pepper. Use a spoon to toss and distribute the potato slices evenly in the pan juice, garlic and spices, then spread the spouts evenly along the bottom of the pan.
Put the chicken back in the pan on top of the potatoes. Fry for 30 minutes more, or until the chicken passes a 155 degree temperature control (an instant read thermometer comes in the clutch here; buy it: $ 29.99, Bed, Bath and Beyond).
Transfer the chicken to a plate and cover it loosely with foil to keep the poultry warm. Put the pan back in the oven for one last shift, turn up the heat to 425 degrees, and fry the potatoes for 15 minutes to themselves. Talk about multitasking: While the chicken rests to juicy perfection, the potatoes become crispy up to the golden brown side area in restaurant quality.
“That was it! The chicken is moist and tender, and the potatoes have that garlic and all the chicken juice,” she says. “It is fantastic!”
Related: 8 Essential Cooking Tips We Learned From Ina Garten’s Instagram
Take the pan out of the oven, bring the chicken back on top, and garnish with fresh parsley, chives and a pinch of more salt. Serve hot, straight from the pan.
“This is just a great evening meal. It’s so easy to make. You do the first stage, you have a glass of wine,” says Garten. (Hey, you have the rest of that bottle of white on hand now!) Then she adds, “do the second phase and dinner is ready.”
Fans completely agree and remark: “My whole family loved it! I never made an Ina recipe that was not company ready on the first try. This recipe [is] 100% included! “Another reads with his five star rating:” This is one of the best things I have ever eaten. The potatoes: YUM. Chicken: YUM. Now in normal rotation. “
If you, like us, already notice that your mouth is running in water, you can score the recipe for fried chicken and potatoes here. So keep the good mood going by discovering five simple pleasures that bring Ina Garten happiness every day.