Old ranch style chicken and potatoes

Old ranch style chicken and potatoes is a gluten free and fodmap friendly recipe with 4 servings. For $2.07 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 633 calories, 41g of protein, and 41g of fat. This recipe is liked by 13 foodies and cooks. This recipe from Casaveneracion requires black pepper, whole chicken, cayenne pepper, and rock salt. A few people really liked this main course. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 70%. If you like this recipe, take a look at these similar recipes: Ranch Style Chicken, Pioneer Woman Ranch-Style Chicken, and Gabby Gourmet's Ranch-Style Chicken Salad Sandwiches.

Servings: 4

 

Ingredients:

1 tsp. of freshly ground black pepper

1/4 c. of butter

2 tsps. of cayenne pepper

1/2 c. of chicken broth

2 tsps. of fennel seeds

2 tsps. of ground mustard

1/2 c. of frozen sweet peas, thawed

3 large potatoes, about 600 g. total weight, cut into wedges

2 tbsps. of rock salt

1 whole chicken, about 1 to 1.2 kg.

Equipment:

frying pan

bowl

Cooking instruction summary:

InstructionsButterfly the chicken. Meaning, cut through the breast, all the way through the bone so that you can open open up and spread the chicken. Season with salt and pepper.Heat the butter in a heavy skillet. Add the potato wedges. Cook until lightly browned along the edges. Scoop out the half-cooked potatoes and transfer to a bowl.In the remaining butter, add the butterflied chicken, skin side down. Cook over high heat for five to six minutes or until the skin is lightly browned.Flip the chicken over, arrange the potatoes around it. Sprinkle the mustard, cayenne pepper and fennel seeds over the chicken and potatoes. Sprinkle with more salt and pepper.Add the peas to the pan.Pour in the broth (or water), bring to the boil, lower the heat and cover the pan tightly. Cook over low heat for 45 minutes. THERE IS NO NEED TO STIR.At the end of the cooking time, check the liquid in the pan. If there appears to be too much liquid, turn up the heat and cook the chicken and vegetables over high heat for another five minutes, uncovered, or until the sauce is reduced to a few tablespoonfuls.To serve, cut the chicken in serving size pieces, place on individual plates. Add vegetables on the side. Drizzle with the sauce from the pan.

 

Step by step:


1. Butterfly the chicken. Meaning, cut through the breast, all the way through the bone so that you can open open up and spread the chicken. Season with salt and pepper.

2. Heat the butter in a heavy skillet.

3. Add the potato wedges. Cook until lightly browned along the edges. Scoop out the half-cooked potatoes and transfer to a bowl.In the remaining butter, add the butterflied chicken, skin side down. Cook over high heat for five to six minutes or until the skin is lightly browned.Flip the chicken over, arrange the potatoes around it. Sprinkle the mustard, cayenne pepper and fennel seeds over the chicken and potatoes. Sprinkle with more salt and pepper.

4. Add the peas to the pan.

5. Pour in the broth (or water), bring to the boil, lower the heat and cover the pan tightly. Cook over low heat for 45 minutes. THERE IS NO NEED TO STIR.At the end of the cooking time, check the liquid in the pan. If there appears to be too much liquid, turn up the heat and cook the chicken and vegetables over high heat for another five minutes, uncovered, or until the sauce is reduced to a few tablespoonfuls.To serve, cut the chicken in serving size pieces, place on individual plates.

6. Add vegetables on the side.

7. Drizzle with the sauce from the pan.


Nutrition Information:

Quickview
540k Calories
37g Protein
41g Total Fat
4g Carbs
28% Health Score
Limit These
Calories
540k
27%

Fat
41g
63%

  Saturated Fat
15g
97%

Carbohydrates
4g
1%

  Sugar
1g
1%

Cholesterol
173mg
58%

Sodium
3832mg
167%

Get Enough Of These
Protein
37g
74%

Vitamin B3
13mg
68%

Selenium
30µg
43%

Vitamin B6
0.73mg
37%

Phosphorus
323mg
32%

Vitamin A
1180IU
24%

Zinc
2mg
19%

Vitamin B5
1mg
18%

Vitamin B2
0.28mg
16%

Vitamin C
13mg
16%

Manganese
0.31mg
15%

Potassium
482mg
14%

Iron
2mg
14%

Magnesium
54mg
14%

Vitamin B1
0.18mg
12%

Vitamin B12
0.63µg
10%

Vitamin K
10µg
10%

Vitamin E
1mg
9%

Copper
0.16mg
8%

Fiber
1g
7%

Folate
26µg
7%

Calcium
51mg
5%

Vitamin D
0.59µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Dinner Tonight: BLT with Avocado and Shrimp
Pineapple Salsa
Old-Fashioned Potato Gratin
Molten Chocolate Lava Cakes
Caramel Pecan Pinwheels
Caramelized Sweet Potato, Red Pepper and Feta Frittata
Green Pea Salad with Bacon and Almonds
Sweet Chili Chicken Lo-Mein
Fresh Watermelon Martini
Frosted Molasses Cookies
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

Popular Recipes
Thai Shrimp

Foodista

Gluten Free Chocolate Chip Banana Bread

Sumptuous Spoonfuls

Cookie Dough Ritz Crackers

Crazy for Crust

Rolo Cinnamon Toast Crunch Bars

The Kitchen Magpie

Easy Cranberry Hand Pies with White Chocolate Drizzle

Amandas Cooking