Country Chicken

One thing that I eat a lot of in my house is chicken.  That's for multiple reasons. One, its fairly economical.  Two, its fairly adaptable and three, I like it, a lot.

This recipe which I am sharing today is for a simple all-in-one, single skillet chicken supper. I have downsized the recipe to feed two people, but it is quite easy to just double everything to serve four.

 

 

The recipe comes from a recipe clipping that I had in my Big Blue Binder.  The Big Blue Binder is a blue vinyl binder that I have carried with me all over Canada and across the world.

 

I have been collecting recipes in it since I was a teenager. It is filled with old family favorites, recipes shared with me from friends, and recipes I have clipped from magazines and copied out of library books.  These are my tried-and-true recipes.

 

I cannot say for sure which magazine I clipped this recipe from. I strongly suspect it was either Canadian Living or Good Housekeeping. It looks like it could be either one.

What I can tell you for sure is that it is delicious. Tender pieces of juicy golden chicken thigh meat, combined with golden brown potatoes and sweet red and yellow peppers, with a slight tangy glaze.

 

One of the things I love about it, aside from its deliciousness, is the fact that it cooks all in one pan.  Easy peasy lemon squeezy.

You brown the chicken, and then the vegetables, in the one skillet.  It also goes together very quickly as well, making it a perfect mid-week supper!  All you will really need in addition to this is perhaps a salad on the side.

 

WHAT YOU NEED TO MAKE COUNTRY CHICKEN

Simple ingredients put together simply, in the most delicious way!!

• 3 medium sized chicken thighs, boneless, skinless
• 1 1/2 TBS all-purpose plain flour
• salt and black pepper to taste
• 1 TBS canola oil
• 1/2 pound (230g) medium sized potatoes, peeled and quartered
• 1 small red pepper
• 1 small yellow pepper
• 1 TBS soft light brown sugar
• 1 TBS apple cider vinegar

 

I like to buy what is called the free-from chicken here in Nova Scotia.  It has been raised without anti-biotics. I love chicken thighs. 

They are my favorite cut of chicken.  They always come out tender and juicy and have a lot more flavor in them than the rest of the chicken. Almost gamey.

The original recipe calls for medium-size red potatoes. I didn't have any of those today and so I used medium sized yellow flesh potatoes, peeled. I simply cut them into quarters.

The original recipe also called for medium sized sweet bell peppers. I also didn't have them, but I did have small which I figured would be about the same size as half a larger one.

Just remove the stem, seeds and ribs and cut into bite sized pieces.

 

The recipe calls for the chicken pieces to be cut in half. I have never been sure if they mean crosswise or lengthwise, or if it matters which way. I usually cut them in half lengthwise.

You can use either olive oil or canola oil. I think it is a huge waste to use extra virgin olive oil for cooking. It should be reserved for salads or dipping.  I use light olive oil, which is better suited for frying things.

 

HOW TO MAKE COUNTRY CHICKEN

This is really quite simple and very quick.  Especially if you spend a few minutes ahead of time getting all of the individual components chopped and ready to go.

Cut each chicken thigh in half. Season with salt and pepper and then dust with flour to coat. I also like to trim and discard any fat from off of the meat before I cut it in half. Every little helps!

 

Heat the oil in a medium sized non-stick skillet over medium-high heat. Add the chicken pieces. Fry until golden brown all over. Remove to a bowl and set aside.

Add the potatoes to the pan. Season lightly with salt and black pepper. Cook in the drippings until golden brown on all sides. Add the peppers and cook for a few minutes longer.

 

Return the chicken to the pan, nestling it down into the potatoes and peppers. Cover with a lid and reduce the heat to medium-low.

Cook until the juices from the chicken run clear when pierced with a knife and the potatoes are fork-tender, about 15 minutes. Stir frequently.

Sprinkle the brown sugar and cider vinegar over all. Heat through and serve immediately.

 

The brown sugar and vinegar work to kind of glaze everything. You don't really taste them. I remember the first time I made this I thought it might come out tasting of sweet and sour, but it really doesn't.

It just comes out delicious. Delicious I can handle!

As I said, a tasty mixed salad on the side and perhaps some crusty bread for those who are really hearty eaters, and dinner is served! 

You cannot beat one dish suppers for ease.  If you are looking for a quick and easy one dish supper and this one isn't ticking all your boxes, maybe these suggestions will!

MARTHA STEWART'S ONE DISH PASTA - One thing I love about this tasty pasta dish is that everything cooks in one pan, even the pasta (linguini) . . .  you just add the dry pasta and other ingredients, including water, and it cooks all-together in the pan.

No fuss, no muss. No faffing about with having to drain this or that   . . .  the water, tomatoes, etc. condense along with the starch from the cooking pasta to create a delicious sauce.

CHEESY TUNA SKILLET PASTA - This is a fabulously tasty skillet meal.  It goes together really quickly and is done in about 15 minutes time maximum. While it is cooking you can be putting together a nice salad to serve on the side. Easy peasy.

Its like your favourite Tuna Casserole, or Tuna Helper I guess. Cooked on top of the stove, all in one dish. Again, no fuss, no muss.

Yield: 2

Author: Marie Rayner

Country Chicken

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Golden brown glazed chicken, potatoes and peppers. This whole meal is simple to make, cooks all in one pan, and is incredibly delicious. You can easily double the recipe to feed four.

Ingredients

• 3 medium sized chicken thighs, boneless, skinless
• 1 1/2 TBS all-purpose plain flour
• salt and black pepper to taste
• 1 TBS canola oil
• 1/2 pound (230g) medium sized potatoes, peeled and quartered
• 1 small red pepper
• 1 small yellow pepper
• 1 TBS soft light brown sugar
• 1 TBS apple cider vinegar

Instructions

1. Cut each chicken thigh in half. Season with salt and pepper and then dust with flour to coat.
2. Heat the oil in a medium sized non-stick skillet over medium-high heat. Add the chicken pieces. Fry until golden brown all over. Remove to a bowl and set aside.
3. Add the potatoes to the pan. Season lightly with salt and black pepper. Cook in the drippings until golden brown on all sides. Add the peppers and cook for a few minutes longer.
4. Return the chicken to the pan, nestling it down into the potatoes and peppers. Cover with a lid and reduce the heat to medium-low.
5. Cook until the juices from the chicken run clear when pierced with a knife and the potatoes are fork-tender, about 15 minutes. Stir frequently.
6. Sprinkle the brown sugar and cider vinegar over all. Heat through and serve immediately.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thank you for visiting! Do come again! 

 Follow me on Bloglovin