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Poulet à l’italienne Pommes de Terre : Recette Savoureuse et Facile à Réaliser

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This Poulet à l’italienne Pommes de Terre is a flavorful one-pan dish featuring succulent chicken thighs, tender baby potatoes, and sweet cherry tomatoes, all roasted with aromatic herbs and a hint of balsamic vinegar. It’s a comforting meal that captures the essence of Italian cuisine, perfect for a cozy dinner.

Ingredients

Scale
  • 4 chicken thighs, bone-in and skin-on
  • 2 tablespoons olive oil (plus more for searing)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 1 pound baby potatoes, halved
  • 1/4 cup fresh basil, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels to ensure crispy skin.
  3. In a large bowl, mix olive oil, salt, black pepper, dried oregano, dried basil, and minced garlic to create a marinade.
  4. Coat the chicken thighs in the marinade and let them sit for at least 15 minutes (or longer for more flavor).
  5. Rinse the baby potatoes under cold water and cut them in half.
  6. Toss the halved potatoes with olive oil, salt, and black pepper in a separate bowl.
  7. Heat a large oven-safe skillet over medium-high heat and add more olive oil if needed.
  8. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown and crispy.
  9. Flip the chicken thighs and add the halved baby potatoes around them in the skillet.
  10. Pour in the chicken broth and balsamic vinegar, ensuring the liquid surrounds the chicken and potatoes.
  11. Scatter the halved cherry tomatoes over the chicken and potatoes.
  12. Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
  13. Remove the skillet from the oven and let the dish rest for 5 minutes.
  14. Serve each chicken thigh with roasted potatoes and cherry tomatoes, drizzling pan juices over the top.
  15. Garnish with fresh chopped basil before serving.

Notes

  • For boneless chicken thighs, reduce the cooking time slightly.
  • Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
  • For a spicier kick, add red pepper flakes to the marinade or sprinkle them over the dish before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Find it online: https://anasrecipes.com/poulet-a-litalienne-pommes-de-terre/