Time: 30 min.
Complexity: easily
Servings: 4

This recipe combines water and oil to create a wonderful chicken dinner. Potatoes are fried alongside crispy chicken thighs in a skillet—they're first simmered in water until tender, then fried in the remaining oil, creating a golden crust.

Ingredients:

• 4 bone-in chicken thighs with skin (about 800 g)
• 2 tbsp (30 g) butter
• 350 g small red potatoes, quartered
• 1 small lemon, cut into 0.6 cm slices and in half
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped parsley
• 4 cups arugula

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, butter, red potatoes, potato, lemon, garlic, red pepper flakes, parsley, arugula

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Preparation:

Step 1
• Season the chicken with salt and pepper on both sides. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook for 6-7 minutes, until golden brown and crispy, and the skin pulls away easily from the pan.
Step 2
• Reduce heat to medium and turn the chicken over. Arrange the potatoes around the chicken, then the lemon and garlic. Add 1 cup of water. red pepper flakes and 1/2 teaspoon salt. Cover and cook for 8-10 minutes, until the potatoes are easily pierced with a fork. Remove the lid and continue cooking until the liquid has evaporated, 8-10 minutes more. A thermometer inserted into the thickest part of the meat reads 165°F (73°C) and the potatoes are crispy. Sprinkle with parsley.
Step 3
• Divide the arugula among 4 plates and top with the chicken and potatoes. Spoon any remaining pan juices into each serving.

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