Sarasota's Mediterranean Sauteed Chicken and Potatoes

Name: Sarasota's Mediterranean Sauteed Chicken and Potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6-8 , 6-8 serving(s)
Ingredients: 1 1/2 lbs chicken thighs (boneless skinless, you could use chicken breasts if you prefer or a mix of both); 1 1/2 cups cremini mushrooms, sliced (not too thin); 6 fingerling potatoes, skin on (cut each into 4 wedges); 1 1/2 cups summer squash (sliced on an angle); 2 cups chicken broth; 1/2 cup white wine; 1 cup pitted kalamata olive, whole (black olives will work too); 4 large plum tomatoes (seeded and chopped fine); 1 1/2 cups yellow tomatoes, cut in half (I like to use the teardrop or pear tomatoes, but if you can't find them use just a any grape tomato); 1 large shallot, thin sliced; 3 teaspoons minced garlic; 1 tablespoon capers (I use the larger ones, but either will work); 3 tablespoons pine nuts (toasted); 3 tablespoons fresh parsley, fine shopped; salt; pepper; 2 tablespoons butter; 3 tablespoons olive oil (another teaspoon or so may be needed, just keep it on hand)

Submitted by SarasotaCook

"Trust me ... It's not just chicken and potatoes. It has great Mediterranean flavors with olives, squash, mushrooms, capers, a mix of tomatoes, pine nuts and fingerling potatoes. This is a very easy dish, and spending a little more for good ingredients; i.e., olives, capers and pine nuts is worth this. It is so hearty, just serve with some sauteed or grilled endive or romaine and a simple vinaigrette and some bread for a quick dinner. Definitely not a hard meal to put together and definitely a very hearty dinner."

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Ready In:: 40mins
Ingredients:: 18
Serves:: 6-8

ingredients

1 ¹⁄₂ lbs chicken thighs (boneless skinless, you could use chicken breasts if you prefer or a mix of both)
1 ¹⁄₂ cups cremini mushrooms, sliced (not too thin)
6 fingerling potatoes, skin on (cut each into 4 wedges)
1 ¹⁄₂ cups summer squash (sliced on an angle)
2 cups chicken broth
¹⁄₂ cup white wine
1 cup pitted kalamata olive, whole (black olives will work too)
4 large plum tomatoes (seeded and chopped fine)
1 ¹⁄₂ cups yellow tomatoes, cut in half (I like to use the teardrop or pear tomatoes, but if you can't find them use just a any grape tomato)
1 large shallot, thin sliced
3 teaspoons minced garlic
1 tablespoon capers (I use the larger ones, but either will work)
3 tablespoons pine nuts (toasted)
3 tablespoons fresh parsley, fine shopped
salt
pepper
2 tablespoons butter
3 tablespoons olive oil (another teaspoon or so may be needed, just keep it on hand)

directions

Pine Nuts -- Before you make the chicken, I toast the pine nuts right on the stove in a dry sauce pan. It only takes a minute or two on medium heat. Use the same pan you plan to make the chicken in so you only dirty one pan. Just set to the side.
Chicken -- Bring the chicken to room temperature and season well with salt and pepper. Then in the pan you cooked the nuts in (a large saute pan), add 2 tablespoons olive oil and 1 tablespoon butter and bring to medium heat. Cook the chicken on each side, 5-7 minutes until golden brown and done to 160 internal temperature. Don't over cook, they will continue to cook in the oven - the thighs don't take too long. Once done, I like to transfer to a small oven safe dish lined with parchment or foil for easy clean up and cover and set the oven on 300, just to keep warm. The rest doesn't take any time to make.
Vegetables -- Make sure to everything ready because this doesn't take long.
Now, after you have removed the chicken to the oven, return the same pan to the stove top on medium heat, add the remaining olive oil and butter along with the potatoes and cook on medium heat until they start to get tender, about 5-7 minutes.
Then add in the mushrooms, squash, shallots and garlic and cook another 5 minutes on medium heat. If necessary, you can add a bit more olive oil if needed. Mushrooms can soak up a lot of oil.
Liquid -- Add the wine to the pan to deglaze and let it reduce just a minute. Add in the broth and bring to a boil. Cook another minute and reduce to medium and cook another 4-5 minutes until the broth begins to reduce.
Add in the olives, chopped tomatoes, capers, and check for salt and pepper. Then cook another 4-5 minutes until some of the liquid has reduced and the tomatoes begin to cook down.
Chicken -- Remove the chicken from the oven and slice in bite size pieces and add it back to the stove top pan with the all the vegetables. Add in the parsley and once again, check for seasoning, and cook just until heated through.
Serving -- Serve right out of the pan topped with the toasted pine nuts. Serve with couscous and a big salad. ENJOY!

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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