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Cajun Steak Sauce Chicken & Potatoes with Squash

Tools you may need:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

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Cajun Steak Sauce Chicken & Potatoes with Squash
Another delicious one-pan wonder great for weeknight meal. Let the flavor of N'awlins and the tang of homemade steak sauce into your damn kitchen with this Cajun Chicken dish. File this under "Hot Diggity Damn, Mo Fo!"
Cajun Steak Sauce Chicken & Potatoes with Squash
Another delicious one-pan wonder great for weeknight meal. Let the flavor of N'awlins and the tang of homemade steak sauce into your damn kitchen with this Cajun Chicken dish. File this under "Hot Diggity Damn, Mo Fo!"
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Ingredients
  • Marinade
  • 1/4 cup ketchup
  • 2 tsp red wine vinegar
  • 4 tsp Worcestershire sauce
  • 1 tbsp olive oil
  • 2 tsp Dijon mustard
  • 1/4 tsp hot pepper sauce
  • 2 tbsp Bourbon St. [email protected] Cajun Blend or equal mix of thyme, oregano, basil, paprika and a pinch of cayenne pepper
  • 1 tsp cumin
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • 3-4 large potatoes cut into wedges
  • Cooking
  • 1-2 tbsp olive oil
  • 1/2 onion chopped
  • 3 Roma tomatoes in large chunks
  • 2 yellow squash cut into 2 inch strips
  • 1 cup sherry or white wine
Servings:
Ingredients
  • Marinade
  • 1/4 cup ketchup
  • 2 tsp red wine vinegar
  • 4 tsp Worcestershire sauce
  • 1 tbsp olive oil
  • 2 tsp Dijon mustard
  • 1/4 tsp hot pepper sauce
  • 2 tbsp Bourbon St. [email protected] Cajun Blend or equal mix of thyme, oregano, basil, paprika and a pinch of cayenne pepper
  • 1 tsp cumin
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • 3-4 large potatoes cut into wedges
  • Cooking
  • 1-2 tbsp olive oil
  • 1/2 onion chopped
  • 3 Roma tomatoes in large chunks
  • 2 yellow squash cut into 2 inch strips
  • 1 cup sherry or white wine
Servings:
Instructions
    Marinate
    1. In a bowl combine the ketchup, vinegar, Worcestershire sauce, olive oil, dijon mustard, hot pepper sauce and Bourbon St. [email protected] Cajun Blend or substitute spices and cumin, and mix thoroughly. Add the chicken and potatoes and coat thoroughly with marinade for at least an hour.(Would be perfect to marinate the night before and have it ready after a long day of work).
    Cooking
    1. Preheat oven to 350 degrees.
    2. In a large, deep oven safe frying pan (big enough to hold chicken and potatoes or two oven safe pans if you need), sauté the onion and tomatoes in about 2 tbsp olive oil over medium high heat for about 1 minute. Remove potatoes from the marinade and add the wedges and sauté for about 2 minutes until potatoes begin to brown.
    3. Add the squash and sauté for about a minute.
    4. Place the chicken skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
    5. Add the marinade and cup of sherry or white wine to pan and let the liquid come to a simmer.
    6. Place in the oven for about 45 minutes (35 minutes for breasts).
    7. If using thighs and legs: Broil the chicken and potatoes for about 4-6 minutes to get them crispy. Chicken may crisp sooner than potatoes, so be prepared to take out chicken first so it doesn't burnIf using breasts: Broil the chicken and potatoes and other vegetables. The chicken should be broiled for 2 minutes, then remove from pan. Replace the potatoes and other vegetables in the oven and broil for an additional 4-6 minutes to get them crispy.
    8. Serve it with the sauce from the pan.
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