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Paprika, Garlic & Herb Chicken and Potatoes

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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Paprika, Garlic & Herb Chicken and Potatoes
Another delicious one-pan wonder recipe. This recipes uses paprika, garlic and sherry to create an amazingly delicious, restaurant quality meal at home. Make a whole meal in one pan.
Paprika, Garlic & Herb Chicken and Potatoes
Another delicious one-pan wonder recipe. This recipes uses paprika, garlic and sherry to create an amazingly delicious, restaurant quality meal at home. Make a whole meal in one pan.
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Ingredients
  • 1-2 tbsp Spank It Kopita Grecian Blend or create an equal mix of oregano, dill, parsley and a pinch of coriander
  • 1 tbsp spicy paprika
  • 1/3 cup red wine vinegar
  • 2 tbsp olive oil
  • 1 1/2 cups Sherry wine
  • 1/2 tsp salt
  • 4-8 chicken thighs enough for four people
  • 3-4 potatoes cut in wedges
  • 8 cloves garlic sliced
Servings:
Ingredients
  • 1-2 tbsp Spank It Kopita Grecian Blend or create an equal mix of oregano, dill, parsley and a pinch of coriander
  • 1 tbsp spicy paprika
  • 1/3 cup red wine vinegar
  • 2 tbsp olive oil
  • 1 1/2 cups Sherry wine
  • 1/2 tsp salt
  • 4-8 chicken thighs enough for four people
  • 3-4 potatoes cut in wedges
  • 8 cloves garlic sliced
Servings:
Instructions
  1. Mix Spank it Kopita Grecian Blend or substitute spices, paprika, vinegar, olive oil, sherry wine, and salt into a large bowl or container. Marinate the chicken for at least two hours.
  2. Preheat oven to 350 degrees.
  3. In a large, deep oven safe frying pan (big enough to hold chicken thighs and potatoes or two oven safe pans if you need), sauté the garlic in about 2 tbsp olive oil over medium high heat for about 1 minute. Add the potato wedges and season with a pinch of salt and pepper and generously with the Spank it Kopita Grecian Blend or substitute spices. Continue to sauté for about 2 minutes until potatoes begin to brown
  4. Place the chicken thighs skin side down 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 back to and let the liquid come to a simmer.
  6. Place in the oven for about 45 minutes until the chicken is cooked through.
  7. Broil the chicken thighs 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 burn
  8. Serve it with the sauce from the pan.
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