One Pot Chicken With Potatoes

From the advantages of “one pot style” cooking, I could mention the fact that you can have the main dish and the side dish ready in the same time, in the same pot or that cooking in only one pot means fewer vessels to clean, but the real reason I use this technique is the unique taste and the pleasure of cooking it offers. It is also suitable for cooking with friends while enjoying a nice glass of wine.

As the title suggests “one pot” means that you need just one pot. I usually use cast iron or heavy enamelled casseroles for preparing this type of meal. For this recipe I used a 26 cm cast iron skillet. Chicken breast in a light wine garlic sauce with whole potatoes in the same pot. I started with the stove and finished with the oven.

The Recipe

Slice the chicken breast in medium pieces, about 2 cm thick
In a large bowl season the chicken with salt and pepper add the olive oil, the finely sliced garlic, the potatoes, the julienne sliced onion and mix well then transfer all content to the casserole or skillet you use.
Add the wine and begin to cook on low heat.
Maybe you are asking yourself why you did not “hear” the sizzling sound but there will be a lot of flavour even without the frying part.
Let the wine take its time to evaporate and add the water and the tomato juice.
Meantime preheat the oven to 220C
Gently simmer about 25-30 minutes, then transfer the skillet to the oven and bake it for about 15-20 minutes. For the last 5 minutes switch the oven on grill setting for some gold brown accents.
After you take the skillet out from the oven, you can sprinkle some grated parmesan cheese over the potatoes