One Pot Chicken & Scalloped Potatoes | Recipe
A one pot chicken recipe, featuring baked chicken thighs and cheesy scalloped potatoes.
Are there any meals that reignite special memories, or send happy little flutters throughout your heart? I happen to have a whole stock pile of them, but there was this one meal in particular I used to make when my husband and I were dating in his itty-bitty Dallas kitchen that will forever send me on a stroll down memory lane. It was a meaty, man-food type concoction, featuring pork chops served over thinly sliced potatoes and onions. It was a decadent and comforting dish. We made it many, many times, and although at it’s core, it was really just meat and potatoes, it was a lovely and special dinner for two young lovebirds. Not long ago, I felt a longing to recreate that nostalgic meal for my guy. Unfortunately, for the life of me, I couldn’t remember where the recipe came from. After rummaging through countless cookbooks and coming up empty handed, I came to the conclusion that whichever book housed the recipe I was so vigorously hunting for, must have somehow gotten lost in a move. It was a bummer, but, in the end, not a total loss.
Working from memory, and applying a little extra kitchen know-how acquired since our dating days, I came up with a rendition of my own. I kept all of the principles the same: meat, potatoes, one pot and comfort, but rather than using little ol’ pork chops (which have a tendency to overcook), I chose to use chicken thighs. They’re packed with flavor, and much more likely to stay juicy and tender. I held on to the thinly sliced potatoes, however, added some melty Fontina cheese, as well as some fresh parsley to brighten things up.
This recipe has a happy ending, as my guy enjoyed the familiarity of the old, but loved the new rendition. Of course, I don’t know that anyone could ever go wrong with creamy scalloped potatoes, topped with golden-brown, juicy chicken. It’s about as comforting as comfort food can get. I hope you will enjoy this recipe, and maybe even use it to create some loving memories of your own. Enjoy.
Ingredients:
2 pounds Russet potatoes, rinsed and dried
3 tablespoons canola oil, separated
2 - 2 1/2 pounds bone-in, skin-on chicken thighs
1 tablespoon TAK Seasoning (recipe at TheAnthonyKitchen.com)
1 large yellow onion, quartered and sliced into 1/4” pieces
2 cloves garlic, minced
2 1/2 cups heavy whipping cream
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 1/2 cups freshly grated Fontina cheese
1/4 cup minced flat-leaf Italian parsley
Method:
Preheat the oven to 375°.
Using a mandolin or a very sharp knife, cut the potatoes into paper thin slices, no thicker than an 1/8 of inch. Set aside until ready to use.
In an enameled cast iron Dutch oven or braiser, heat 2 tablespoons of canola oil over medium-high heat.
Pat chicken thighs dry with a paper towel. Drizzle with 1 tablespoon of canola oil, sprinkle with TAK Seasoning and rub to adhere. Place chicken in the Dutch oven skin-side down, taking care not to overcrowd the pan and searing batches if necessary. Allow to cook for 3-4 minutes until golden brown without jostling or moving. Turn chicken over and cook for an additional 2-3 minutes on the other side. Transfer chicken to a large plate, cover with foil and set aside until ready to use.
Reduce the heat to medium, add onion to the Dutch oven and sauté 5 minutes, or until softened. Add the garlic and sauté 1 minute more. Add the cream and using a wooden spoon, scrape up any browned bits on the bottom of the pan. Stir in the salt and pepper and add the potatoes. Raise heat to medium-high and allow mixture to come to a simmer. Reduce the heat to medium-low to maintain a gentle simmer, stirring often for 15 minutes or until the potatoes are tender enough to pierce with a fork. Stir in the Fontina cheese and fresh parsley.
Nestle the chicken into the potato mixture skin-side up and bake, uncovered for 25 minutes, or until the chicken is properly cooked through. Serve and enjoy.
Makes 4-6 servings
Would pair well with:
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