i have some chicken breasts and russet potatoes spices etc. i wanted to make something in the oven?

Question

i'm not very good at cooking meats. i also have a sav. blaunc wine. should i cook the chicken with that? i wanted to boil the potatoes first, then place them in the oven with some oil, and the chicken on top? help! i can also buy a few things at the store as long as it is under 5. i also have a bunch of spices. any ideas???

Answer 1

You can use chicken breast instead of whole chicken in this first recipe.

Oven Baked Chicken and Vegetables
- 1 (3 to 4 pound) chicken, cut up and skin removed, if desired
- 3 potatoes, peeled and cut into large pieces
- 1 onion, coarsely chopped
- 2 stalks of celery, chopped into 1" chunks
- 2 cups baby or regular carrots
- 1 cup chicken broth
salt and pepper to taste
paprika
Preheat oven to 350º F.
Place all vegetables in prepared baking dish and season to taste. Place cut up chicken parts on top of vegetables and pour broth over the top. Sprinkle chicken with paprika.
Cover tightly with aluminum foil and bake 1½ hours. Remove foil during the last 3 minutes of baking.
Serve hot.
Any of your favorite vegetables in any amount will work with this recipe.

Green Chili Chicken Enchilada Casserole
For the Sauce:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
For the Enchiladas:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
1/2 teaspoon salt
1. To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
2. Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
3. Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
4. Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
5. To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375°F oven just until they're soft and pliable, about 3 minutes.
6. In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
7. Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
8. Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.

You can also use just chicken breast for this one. I know it does not have potatoes in it but maybe you may want to try it next time.
Grandma Bryan's Chicken and Dumplings
CHICKEN
2 tablespoons vegetable oil
3-4 pounds chicken pieces (legs, breasts, thighs)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 cup water
1 bay leaf
3 chicken bouillon cubes
1 teaspoon salt
Black pepper, to taste
5 medium-size carrots, peeled and thinly sliced
1/3 cup all-purpose flour
DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon chopped fresh parsley
2/3 cup milk
1 large egg
1 tablespoon vegetable oil
1. For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes.
2. Stir in the onion and celery. Sauté briefly.
3. Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes.
4. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender.
5. Meanwhile, remove the chicken meat from the bones.
6. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth.
7. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer.
8. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl.
9. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter.
10. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring.
11. Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.

My family loves them all

nfd♥

Answer 2

Set oven at 350* put chicken in large pan, rub oil on the chicken, sprinkle with salt and pepper. If the other spices are like garlic or onion, sprinkle that on top too. (I like poultry seasoning too- do you have that?) Put about 1 cup of water in bottom of the pan, cut up potatoes length wise put in pan too. If you can, maybe get an onion and a few carrots. (shouldn't cost more than 5 dollars) Cut those up and put in bottom of the pan too. Cook for 1/2 hour or till chicken is done and potatoes are done. (maybe 45 min.?) Depends on the size of chicken and how thick the potatoes are. I baste the chicken every 15. min. and add more water as needed.

Good Luck!

Answer 3

I'd take the corn off the cob and make a nice Chicken and Corn Chowder with it all. It all will marry wonderfully and be very tasty. You can use this recipe and if you have it, add a little bacon, or can use just your sauteed chicken instead. Cube about 1 inch thick, your chicken, and sautee in a little butter and olive oil till done. Set aside to add to Chowder. Bacon Corn Chowder 6 strips bacon, diced 3/4 cup diced celery 1 small onion, diced 1 cup diced uncooked potato 1 cup chicken broth 1 cup milk or heavy cream, or half and half 1 (14 3/4 ounce) can cream style corn- or use your corn cleaned off the cob 1/2 teaspoon seasoned salt 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon pepper In saucepan, cook the bacon, celery and onion over medium heat until the bacon is cooked. Drain. Add the potato and water. Cover and simmer 20 minutes or until the potato is tender. Stir in corn, cubed chicken if using instead of bacon, milk and seasonings. Heat through but do not boil. You can sautee your broccoli with the onion mixture and make it Chicken, Corn and Broccoli chowder. Would be fabulous.

Answer 4

You're on the right track, just season your chicken and potatoes with salt and pepper and rosemary is always good with both. Just cook at 350 for about half hour and serve with steamed greens and enjoy with a glass of sav blaunc. Good luck with your cooking and also check out the spice section at your supermarket because you can also buy spices especially for chicken, just sprinkle on your chicken and cook as above.
Have a magic day!!.

Answer 5

I made this, and my sister was surprised it was really good and flavorful. I cut up the chicken breast, and potatoes, put some chicken broth in, and in the oven at 350 till done, about 45 minutes. The potatoes cook faster when cut up, and you can keep the "skin" if you'd like. I seasoned the chicken first, salt, oregano, italian spices, pepper, and rosemary, you should ALWAYS have rosemary, it's such a great spice. If you wanted too cook with the white wine, I would make a sauce with it first, and use pasta intead of potatoes. I only use chicken breasts, and they are really easy to cook, and they cook very fast.

Ingredients for White Wine - Butter Sauce (Beurre Blanc)

1/4 cup Shallots finely diced 8 tablespoons Butter
1/2 cup White Wine 1 pinch kosher salt - to taste
2 tablespoons White vinegar 1 dash Black pepper - fresh ground
4 tablespoons Heavy Cream

Directions for White Wine - Butter Sauce (Beurre Blanc)

1. Combine the finely chopped Shallots with the White Wine and Vinegar in a heavy-bottomed saucepan. Gently simmer the mixture until practically all the liquid
has evaporated (reduced by 90%).

2. Add Heavy Cream. (If the cream is not being used, the same amount of another liquid, such as water, must be added, or the sauce will be too thick.)

3. Check the inside of the saucepan to make sure it has not browned, which would discolor the sauce. Wipe off any browning with a wet towel.

4. Cut the butter into 1-inch cubes, and add them to the shallot infusion. Whisk the sauce over medium heat until all the butter has been incorporated.

5. Adjust the seasoning. If the sauce seems flat, add wine vinegar, a few drops at a time. If the sauce tastes harsh or overly acidic, whisk in more butter.

6. Many chefs prefer to strain the beurre blanc, but for some dishes the minced shallots provide an appealing contrast to the pale sauce.

This recipe contains a small amount of heavy cream, which, although not essential, will help start the emulsion. A great deal of myth still surrounds the
addition of the butter to the flavor base. Many authors insist that the butter be added in tiny increments, often as little as a tablespoon at a time, over
low heat and imply that the sauce will break if the butter is added any faster. In fact, the butter can be cut into relatively large cubes
(about one inch on each side) and added all at once over high heat. The keys are not to stop whisking and not to let the sauce boil. Seasoning should be added at the end.

HOLDING AND SAVING BEURRE BLANC: If held properly, beurre blanc prepared just before a restaurant service or lenghty meal will stay
intact for several hours.. Leave it in the saucepan, covered in a warm area such as a warm oven, plate warmer, or on the back of the stove.
If necessary, the saucepan can be placed in a pan of hot water. When beurre blanc is held for any length of time, it will begin to thicken and
must be thinned periodically with heavy cream, water, court-bouillon, or another appropriate liquid. If it is not thinned and stirred approximately
every thirty minutes, it is likely to break. Broken beurre blanc can be repaired by whisking it into several tablespoons of reduced heavy crem, but this can be done only once.

VARIATIONS: You can add Orange, Lemon, or Grapefruit zest with the shallots and a teaspoon of juice for a citrus sauce.
Adding finely grated fresh Ginger Root will give it a spicy, oriental flavor.

Add some butter to a skillet, and cut up the chicken whichever way you want, and cook them on medium heat for about 10-15 minutes, you can add your sauce, and put that over your pasta.

Answer 6

If you like onions, you could add onion rings to this one.

Greek Chicken and Potatoes

1 3 1/2-pound chicken, quartered
6 russet potatoes (about 3 1/4 pounds), peeled, quartered, lengthwise
4 large garlic cloves, halved
3/4 cup canned low-salt chicken broth
3/4 cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano, crumbled

Preheat oven to 375°F. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.

Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes. Serves 4.

Answer 7

for me..just rub the chicken with herbs de provence or any other spices or just 2 whole crushed garlic,salt and olive oil..then washed the potatoes..sprinkle with salt,ground black pepper and olive oil.put the potatoes at the bottom of the baking pan then the chicken..bake for 40minutes.. or until chicken get golden brown.