Rustic potatoes with chicken
I made this recipe on a day when I wanted something quick with simple ingredients, after finding some drumsticks in the fridge and potatoes from the market. I didn’t think much about it, especially since I also had some seasonal green onions. Lunch was ready in less than an hour. It's the kind of main dish that doesn't require much hassle but fills the table nicely.
Quick Info
Total time: about 1 hour (including meat preparation and baking)
Preparation time: 15-20 minutes
Cooking/baking time: 25-30 minutes (in the oven), plus boiling the potatoes and preparing the meat
Servings: 4
Difficulty: easy
Recipe type: main dish with chicken and potatoes, suitable for lunch or dinner
Ingredients
1 kg potatoes (preferably white for a fluffier texture)
3 bunches of green onions
4 large onions (yellow or red, depending on what you have)
3 tablespoons olive oil
50 ml white dry wine
salt, to taste
pepper, to taste
paprika (sweet or spicy, according to preference)
dried thyme
chicken drumsticks (the quantity isn’t specified clearly, but around 4-6 pieces, one per person)
Preparation method
1. Wash the potatoes and boil them in salted water. Cook until a fork easily goes in but they don’t fall apart. About 20-25 minutes, depending on their size.
2. Drain them, rinse under cold running water to cool quickly, then peel them. Cut into medium slices, neither too thin nor too thick.
3. In a pan, heat 2 tablespoons of oil. Add the chopped yellow onion and sauté for 2-3 minutes, just until it softens slightly.
4. Add the chopped green onions, a little paprika, pepper, and thyme. Mix and let it cook for another two minutes, then turn off the heat.
5. Take a round baking dish or whatever you have on hand and grease it with the remaining oil.
6. Layer the potato slices in the dish, followed by a layer of the onion mixture. Continue alternating layers until you finish the ingredients, with the last layer being potatoes.
7. Pour the wine over the top. Sprinkle additional salt if needed.
8. Place the dish in the preheated oven at 180-200°C for about 25 minutes, until the potatoes take on a slightly golden color.
9. In the meantime, prepare the chicken drumsticks separately in a dry cooker or another non-stick pan, without additional fat. Brown them on both sides until well cooked.
10. When the potatoes are almost golden, remove the dish from the oven, place the chicken drumsticks on top, and leave everything in the oven for another 5-10 minutes to brown the meat nicely, then take it out.
11. Serve hot, directly from the dish.
Why I make this recipe often
It’s easy to make with ingredients I always have on hand. It doesn’t require much supervision, and I can do other things while it’s in the oven. I love the texture of the potatoes combined with sautéed onions. It can be adapted to whatever I have in the fridge. It’s great for both lunch and dinner.
Tips and variations
Tips
Boil the potatoes until done, but don’t let them get too soft, so they don’t fall apart when slicing.
Use a wider dish if you want a thinner layer of potatoes, so they brown faster.
Don’t skip the cold water rinse for the potatoes; it helps with easy peeling.
You can adjust the spices – if you want it spicier, add hot paprika.
Substitutions
Yellow onion can be replaced with red onion if you prefer a sweeter taste.
You can use another vegetable oil if you don’t have olive oil.
If you don’t have wine, you can skip it or add a little clear broth.
Variations
Instead of drumsticks, you can use thighs or chicken breast.
If you don’t want meat, you can skip the chicken and just make potatoes with onions in the oven, which turns out as a hearty side dish.
Add a thin layer of cheese on top in the last 10 minutes in the oven for a richer crust.
Serving ideas
It’s good with pickles or a simple tomato salad.
It also goes well with a spoonful of sour cream if you want it creamier.
Frequently asked questions
1. Can the potatoes be boiled a day in advance?
Yes, they can be boiled and stored in the fridge until the next day, then peeled and used directly.
2. What kind of wine works best?
A dry or semi-dry white wine, the brand doesn’t matter. It’s for flavor and won’t leave a strong taste.
3. Can I use only yellow onion if I don’t have green onions?
Yes, but it will lack the freshness that green onions provide, but the recipe will still turn out fine.
4. If I don’t have a dry cooker, how do I cook the drumsticks?
A classic pan works too; the important thing is to brown them without additional oil or with very little.
5. Can everything be done in a single dish without browning the meat separately?
I don’t recommend it – the meat releases water and can make the potatoes soggy. It’s safer to brown it first.
Nutritional values
Approximately, for one serving (potatoes with chicken and onions):
Calories: 350-400 kcal
Protein: 16-18 g
Fat: 9-12 g (from oil, chicken)
Carbohydrates: 45-55 g (from potatoes and onions)
Values vary depending on the actual amount of meat and oil used. It’s a moderately caloric meal, rich in carbohydrates from the potatoes and with protein from the chicken.
Storage and reheating
The potatoes with chicken can be stored in the fridge, covered, for up to 2 days. They can be reheated in the oven or microwave, but the texture of the potatoes becomes softer. It’s best consumed fresh. If there’s leftover meat, you can use the remaining pieces in a salad or sandwich.
Ingredients: 1 kg potatoes, 3 bunches of green onions, 4 onions, 3 tablespoons of olive oil, 50 ml of wine, salt, pepper, paprika, thyme
