Sicilian Chicken with Red Potatoes

Made this for dinner last week, from Rachael Ray.  Everyone loved it, even the leftovers!

       

Makes: 4 servings

Prep: 20 mins

Cook: 40 mins                                     

Remove from My Recipes

Ingredients

• 1 lemon, thinly sliced into wheels
• Salt and pepper
• 1 pound baby new potatoes, halved
• 3 tablespoons EVOO
• 1 1/2 tablespoons chopped fresh parsley
• 3 pounds boneless skinless chicken            
• 3 cloves garlic, thinly sliced
• 1 teaspoon dried oregano
• 3  green onions, trimmed and cut into 1-inch pieces
• 2 ounces mixed pitted olives, sliced (about 1/3 cup)

Directions

1. In a bowl, toss the lemon with 1/2 tsp. salt. Let stand until softened, about 20 minutes. Meanwhile, in a large nonstick skillet, cook the potatoes in 1/2 cup water over medium-high heat, partially covered, until the liquid has nearly evaporated, about 5 minutes. Add 1 tbsp. EVOO and cook, stirring, until golden-brown, about 5 minutes. Remove from heat and stir in the parsley. Cover to keep warm.
2. In a large nonstick skillet, heat the remaining 2 tbsp. EVOO over medium-high. Season the chicken and add to the pan, skin side down. Cook, turning once, until browned, about 10 minutes. Transfer to a plate.
3. Discard all but 2 tbsp. fat from the pan. Reduce heat to medium. Add the garlic and lemon and cook, stirring, until golden-brown, 2 minutes. Stir in 2/3 cup water. Add the chicken and any juices and the oregano; cook, partially covered, turning chicken once, until cooked through, about 15 minutes. Stir in the potatoes, scallions and olives and cook 2 minutes.