Best 3 Chicken In A Potato Nest Recipes
Embark on a culinary journey to savor the delightful "Chicken in a Potato Nest," a dish that tantalizes taste buds with its harmonious blend of flavors and textures. This culinary masterpiece showcases tender, juicy chicken enveloped in a crispy, golden-brown potato crust, creating a symphony of flavors that will leave you craving for more.
The recipe collection within this article presents a diverse range of variations on this classic dish, catering to various dietary preferences and culinary skills. From the traditional "Chicken in a Potato Nest" recipe, which utilizes a combination of butter, herbs, and spices to create a flavorful chicken filling, to the vegetarian-friendly "Potato Nest with Spinach and Feta," these recipes offer a delightful array of options for every palate.
Whether you're seeking a hearty and comforting meal for a family dinner or an impressive centerpiece for a special occasion, the "Chicken in a Potato Nest" recipes in this article provide endless possibilities for culinary exploration. Discover the secrets to crafting a perfect potato nest, ensuring a crispy exterior and a fluffy interior that perfectly complements the tender chicken filling.
With step-by-step instructions, helpful tips, and beautiful visuals, these recipes guide you through the process of creating this delectable dish. Indulge in the classic "Chicken in a Potato Nest," tantalize your taste buds with the zesty "Chicken in a Potato Nest with Lemon and Herbs," or surprise your guests with the unique "Chicken in a Potato Nest with Sweet Potato Crust."
Each recipe offers a unique twist on the classic, ensuring that every bite is an explosion of flavors and textures. From the crispy potato crust to the succulent chicken filling, the "Chicken in a Potato Nest" recipes in this article are sure to become a staple in your culinary repertoire.
CHICKEN IN A POTATO NEST
This is a family favorite that is so simple to make, and a great way to use up left over chicken or turkey. I use up my left over gravy when I have it. I have also used instant mashed potatoes when in a hurry, but I prefer the taste of real potato. I found this in a recipe book years ago and modified it to make it quick and easy.
Provided by sandicogburn
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Line the inside edges of a 9 inch deep dish pie plate with mashed potatoes, leaving the middle of the pie plate, about a 4-5 inch in diameter, empty.
- Mix together chicken or turkey, gravy, and mushrooms. Pour in the middle of the pie plate, (in the hole). Sprinkle parmesan cheese over entire dish.
- Bake at 350 uncovered, about 30 minutes or until bubbly and hot.
Nutrition Facts : Calories 284.9, Fat 11.4, SaturatedFat 4.2, Cholesterol 16.5, Sodium 1354.8, Carbohydrate 35.5, Fiber 3.1, Sugar 3.9, Protein 11
CHICKEN IN A POTATO NEST RECIPE
Provided by á-1263
Number Of Ingredients 8
Steps:
- Line a buttered 9 inch pie plate with the potatoes. Melt the butter in a pan. Stir in the flour and seasonings. Add the broth gradually, stirring until boiling. Add cream and cook a few minutes. Put the chicken in the pie plate. Cover with the sause and sprinkle with cheese. Bake at 400 degrees for 25-30 minutes.
CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.
Provided by Christian Reynoso
Categories Dinner Casserole/Gratin Chicken Potato Shallot Butter Milk/Cream Garlic Pepper Nutmeg Thyme Sage Lemon
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
- Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
- Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
- Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
- Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
- Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
- To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.
Tips:
- Choose the right potatoes: Use a starchy potato variety like Russet or Yukon Gold for a crispy and fluffy potato nest.
- Slice the potatoes thinly: This will ensure that they cook evenly and create a crispy nest.
- Don't overcrowd the pan: Make sure there is enough space between the potato slices so that they can crisp up.
- Season the potatoes well: Use a combination of salt, pepper, and garlic powder for a flavorful nest.
- Use a non-stick skillet: This will prevent the potato nest from sticking to the pan.
- Cook the potato nest over medium heat: This will allow the potatoes to cook through without burning.
- Flip the potato nest halfway through cooking: This will ensure that it cooks evenly on both sides.
- Fill the potato nest with your favorite fillings: Chicken, vegetables, cheese, and eggs are all great options.
- Bake the potato nest until the filling is cooked through: The cooking time will vary depending on the filling you use.
Conclusion:
The chicken in a potato nest is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its crispy potato nest and flavorful filling, this dish is sure to be a hit with the whole family. So next time you're looking for a new and exciting way to cook chicken, give this recipe a try.
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