CNYEats A Taste of Utica Chicken and Potatoes

If you have been following along with the recipes we cook week to week from our book  A Taste of Utica, you might be looking for Chicken Riggies. Don’t lose hope.  We posted all the Riggie recipes back in April. Here is the LINK for Chicken Riggies..

This week, we have a dish that is just as good, Chicken and Potatoes posted by Rainie Piccione and found on page 84.

Rainie doesn’t list the ingredient quantities as we are used to seeing in a recipe so I’ve taken some liberties.   The following is how the recipe is written in the book and underneath, you will find the Apple Crumbles version.

My mother-in-law made a dish called “Chicken and Potatoes”.

She peeled and placed potatoes in the bottom of a roasting pan.  Seasoned them with salt and pepper.  Layered the chicken over the potatoes.  She used chicken thighs and legs and sometimes adding Dino’s sausage cut into single serve size.  She would then season again with salt, pepper, and garlic powder.  Drizzle with olive oil and Heinz tomato ketchup.  She would then add 1 can of chicken broth to the bottom of the pan.  Cover and bake at 350 F for an hour.  Remove the cover and cook an additional 15 minutes. 

If you like onion, I sometimes add a few whole or quartered.  Sometimes I also add poultry seasoning along with the salt and pepper and garlic powder.

Chicken and Potatoes – rewritten by Apple Crumbles

• 6 Yukon Gold Potatoes – peeled and cut in half. The large ones, I quartered.
• salt and pepper just to flavor *NOT TOO MUCH! Remember you will add the broth and ketchup which both contain salt.
• 3 1/2 lbs Boneless, skinless chicken thighs
• 1 lb Dino’s Medium Italian Sausage – cut into 1 1/2 “ pieces
• salt and pepper
• 2 tsp garlic powder
• 1/4 cup Olive oil
• 1/3 cup ketchup
• 1 can (15 oz) Chicken Broth
• *I didn’t use the onion because this dish is all for Ted and he doesn’t like onions. However, if you enjoy onions, they add a lot of flavor and might try adding 1 onion, peeled and quartered to the roasting pan.

Preheat oven to 350 F.  Make sure rack is positioned low enough in the oven so you can get a roasting pan with a cover in there without touching the top.

In the bottom of the pan, add the prepared potatoes.  Sprinkle with salt and pepper as recommended above.  Top with the chicken thighs then add the sausage.

Sprinkle again, very slightly with salt and pepper.  Add the garlic powder evenly over the top of the meats. 

Pour on the olive oil and then the ketchup.  Pour the chicken broth into the roasting pan and cover. 

Roast for 1 hour and 15 minutes then uncover and continue to cook for an additional 15 or 20 minutes. *Note: The Apple Crumbles version did take a little more time than Rainie’s.  The meats were cooked but the potatoes needed a little more time. 

It just amazes me that a lot of these Utica recipes are so basic, so easy and turn out SO GOOD! I watched Ted enjoy this dish as if he were eating 5 Star restaurant food.  We both get excited every Sunday when it’s time for the Taste of Utica recipe.

Hope you enjoy this one as well.

Next week is another chicken recipe:  Beer Can Chicken. I may need Ted’s help on that one.