Friday, October 24, 2008

Baked Chicken and Potatoes with Cider and Parsley

Once again, through my blog-hopping addiction, I came across another great recipe. This time it's Baked Chicken and Potatoes with Cider and Parsley, from Linda of Thinking About Food.

You slice some potatoes and put them in a casserole dish, top with chicken pieces and bacon, pour over a mix of apple juice (or cider), water and butter, and bake it. When it's almost done, you pour off the liquid, which you reduce for a gravy. The chicken and potatoes go back in the oven at a higher temperature to finish cooking and get nicely browned. When it comes out of the oven, you top it with a gremolata.

Linda, thank you so much for this recipe! The flavors work so well together - the apple juice tenderizes the chicken and prevents it from getting dry. The potatoes get a little crusty on the bottom, with a beautiful chickeny-appley stickiness. And the gremolata - I love the little punches you get from the parsley, lemon zest and garlic. Top it all off with a moistening of the gravy, and you're in heaven.

This is definitely a keeper.


Linda F said...

So glad you liked it, it is a firm favourite of mine and a delicious yet quite inexpensive dinner!

Vicki said...

Hi Linda -
I loved it! So did Hubby, who typically doesn't go for things like this (being Mexican-Filipino, he needs rice with every meal). I'll definitely make this again :)

Half Baked said...

Oooh this recipe looks like a keeper!

Vicki said...

Hey Halfbaked -
Definitely :)

Betts said...

Mmmmmm! Just your description and the photo make my mouth water. I've got to try it.

Vicki said...

Hi Betts -
Yes, you do :) The chicken's good, but the sticky bacony potatoes are the best part.

kat said...

Yum, that sounds so good!

Vicki said...

Hi Kat -
It was extremely tasty :)