fbpx
Come on in and Get in the Kitchen!
(773) 754-7877
[email protected]
3617 N. Broadway, Chicago
Instagram Feed
Search

Sweet & Spicy Hickory Chile Chicken & Potatoes

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

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Sweet & Spicy Hickory Chile Chicken & Potatoes
Another delicious one-pan wonder great for weeknight meal. I basically combined the flavor of barbecue chicken with buffalo wings to make this GD phenomenal Chicken dish. File this under "Lord have mercy!"
Sweet & Spicy Hickory Chile Chicken & Potatoes
Another delicious one-pan wonder great for weeknight meal. I basically combined the flavor of barbecue chicken with buffalo wings to make this GD phenomenal Chicken dish. File this under "Lord have mercy!"
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • Marinade
  • 1/4 cup ketchup
  • 2 tbsp hot pepper sauce
  • 1/4 cup red wine vinegar
  • 1/4 cup barbecue sauce
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 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 onion chopped
  • 3 large carrots cut into large chunks or use baby carrots
  • 2 stalks cellery chopped
  • 1 cup white wine or chicken broth tastes better with the wine, but you are really looking for liquid here, so chicken broth will do.
Servings:
Ingredients
  • Marinade
  • 1/4 cup ketchup
  • 2 tbsp hot pepper sauce
  • 1/4 cup red wine vinegar
  • 1/4 cup barbecue sauce
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 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 onion chopped
  • 3 large carrots cut into large chunks or use baby carrots
  • 2 stalks cellery chopped
  • 1 cup white wine or chicken broth tastes better with the wine, but you are really looking for liquid here, so chicken broth will do.
Servings:
Instructions
    Marinate
    1. In a large bowl combine the ketchup, hot pepper sauce, vinegar,barbecue sauce, olive oil, salt, and garlic powder, and mix thoroughly. Add the chicken and potatoes and coat thoroughly with marinade covered 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 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 carrots and celery 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 white wine or chicken broth 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.
    Share this recipe!

    Shipping is free when you spend $75 or more! Dismiss