It is obvious that winter is now in full swing here in Canada. Snow or blowing snow and well below freezing temperatures are inevitable. The drive to and from work are now taking longer as cars crawl slowly over the icy roads.
Many of us don't want to spend hours cooking when we get home on a cold snowy night but we crave the taste of a comforting slow cooked, hearty meal. When you are not in the mood for soup and you feel the need to eat something a little more substantial this is a great go to recipe. This recipe may not be the fastest thing that can be whipped up in 30 minutes or less but it is fairly quick and very satisfying.
A few simple steps, a handful of ingredients and in less than an hour's time you can create this heart and belly warming dish. The baked/fried title you ask? Let's just say it's the best of both worlds. Chicken is coated in seasoned flour and quickly fried with potatoes and then baked in the oven. The result is both the chicken and the potatoes with a crispy skin that are delicious and tender on the inside.
2 lbs. Chicken thighs and drumsticks with skin
2 lbs. Potatoes with skin, cut in 1 inch cubes
1 carrot, peeled and roughly chopped
1/2 cup chicken stock(broth)
1 cup all purpose flour
3 cloves of garlic peeled and lightly smashed
2 Tbsp dry rosemary
1 Tbsp dry oregano
1 Tbsp paprika
Salt and pepper
3 Tbsp canola or vegetable oil for frying
In a bowl add flour, oregano, paprika, salt and pepper. Place chicken pieces in bowl and mix well until fully coated. Set aside.
Place a large, hot oven proof pan on the stove top and heat the oil. Place potatoes, carrots and garlic cloves in the pan and saute for 5 minutes.
Shake most of the flour off the chicken and begin frying it with the potatoes until all sides are nicely browned.
Sprinkle with the 2 Tbsp of dry rosemary, add chicken stock, a pinch of salt and pepper then place uncovered in the oven.
Bake for approximately 40 minutes or until potatoes are crispy on the outside and soft and fluffy on the inside.