Monday, February 6, 2017

Smoky Chicken Cutlets with Herb-Roasted Sweet Potatoes

We are back! Sorry we've been gone for a while, we have had technical difficulties with our camera not synching to the phone and thus not allowing to post pictures. Looks like that is all resolved now. We have also gotten an awesome new oven! Yay! We went with a samsung convection oven with a 5 burner gas range. It has been really awesome so far!

This looked like an exciting recipe to try! The chicken was good. However, we did not have enough liquid left over to make the sauce and we also did not want to part with the yummy onions! So we just fried them all together. Be careful! This recipe does splash a lot. We made a couscous side with it, (just couscous, parsley some lemon rind and olive oil and salt) because honestly, the sweet potatoes were faaar too sweet for this. Would definitely recommend a more savory side than the sweet potatoes. Another thing that might be good to do is to cut up the chicken into smaller pieces, perhaps strips prior to marinating it as this would allow for easier frying.
Another thing we might try with this chicken in the future is baking instead of frying.
The chicken was really good!

Here is the original recipe:


another plated view


prepared chicken 


1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup dry white wine, we used Chardonnay
1/2 small onion, halved lengthwise and thinly sliced crosswise
4 garlic cloves, thinly sliced
4 parsley sprigs
1 tablespoon sweet smoked paprika
Kosher salt
4 skinless, boneless chicken breast halves (1 1/2 to 2 pounds), butterflied and pounded 1/4 inch thick
2 large sweet potatoes (3 pounds), peeled and cut into 1/2-inch think rounds
1 rosemary sprig
1 thyme sprig
1 bay leaf


1. In a large resealable plastic bag, combine 1/2 cup of the olive oil with 1/4 cup of the wine. Add the onion, garlic, parsley, paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper. Put the chicken in the bag with the marinade and refrigerate for 2 to 3 hours.

2. Preheat the oven to 350°. On a large rimmed baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and the rosemary, thyme and bay leaf; season with salt and pepper. Arrange in a single layer. Roast for about 30 minutes, until the potatoes are tender and golden. Discard the herb sprigs and bay leaf.

3. Meanwhile, remove the chicken from the marinade. Strain the marinade over a sieve into a bowl. In a large skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat. Cook the chicken in 2 batches, turning once, until golden and just cooked through, about 3 minutes per side. Transfer to plates, tent with foil and keep warm.

4. Add the remaining 1/4 cup of wine to the skillet and boil over moderately high heat until reduced by half, about 2 minutes. Add the reserved marinade, bring to a boil and cook until reduced by half, 2 minutes. Transfer the sweet potatoes to the plates with the chicken. Spoon the sauce over the chicken and serve.

What we liked:

The chicken was delicious. 

What we didn't like:

Sweet potatoes did not go with this at all. 

What Kaspian thought about it:

He was not sold on this dish at all. 

Next time:

try baking the chicken or cutting it into smaller pieces. 

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