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Sarasota's Mediterranean Sauteed Chicken and Potatoes Recipe

Sarasota's Mediterranean Sauteed Chicken and Potatoes Recipe

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Sarasota's Mediterranean Sauteed Chicken and Potatoes

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Ingredients:

Serving

1 1/2 lbs chicken thighs (boneless skinless , you could use chicken bre asts 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
1 large shallot, thin sliced
3 tsp minced garlic
1 tbsp capers ( i use the larger ones , but either will work)
3 tbsp pine nuts (toasted )
3 tbsp fresh parsley , fine shopped
salt
pepper
2 tbsp butter
3 tbsp olive oil (another tsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	855.62 Kcal (3582 kJ)
Calories from fat	714.2 Kcal
		% Daily Value*
Total Fat	79.36g	122%
Cholesterol	129.09mg	43%
Sodium	408.56mg	17%
Potassium	1038.07mg	22%
Total Carbs	41.97g	14%
Sugars	6.69g	27%
Dietary Fiber	2.93g	12%
Protein	25.02g	50%
Vitamin C	36.5mg	61%
Iron	85.3mg	474%
Calcium	94.2mg	9%

Amount Per 100 g
Calories	157.28 Kcal (658 kJ)
Calories from fat	131.28 Kcal
		% Daily Value*
Total Fat	14.59g	122%
Cholesterol	23.73mg	43%
Sodium	75.1mg	17%
Potassium	190.81mg	22%
Total Carbs	7.71g	14%
Sugars	1.23g	27%
Dietary Fiber	0.54g	12%
Protein	4.6g	50%
Vitamin C	6.7mg	61%
Iron	15.7mg	474%
Calcium	17.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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