Why hello! It’s been a minute hasn’t it? It’s about 3 hours from 2025 and I thought I’d check in and wish you a Happy 2025. I have a long list of comments I have to get back to so apologies for the long silence… it’s been I don’t know.. maybe 4 years since I last posted? maybe longer but who’s counting. I hadn’t opened my WordPress editor in all this time either and EVERYTHING has changed! I kinda like it better now but still weird. It’s gonna take me some time before I figure it all out again so I will keep this post short and hopefully I can finish it before the year is over! Hope you are doing amazing! Drop any questions in the comment section! Let’s dive in.
Ingredients:
4 chicken thighs. Bone-in/skin-on is my preference but use whatever you have.
20 fingerling potatoes.
6 cloves of garlic, minced.
1 bunch of parsley. Use however much you like but chop it finely.
2-3 Bell peppers. Finely diced. I chose yellow ones. Up to you.
1 yellow onion. Finely diced.
6 Tbsp of EVOO
Salt to taste.
The Chicken.
Sprinkle with a generous amount of salt. Bring a skillet to medium-high heat. Add a tablespoon of vegetable oil and make sure the skillet is hot before adding the chicken, skin side down. If you add the chicken while the pan is cold the skin/meat might stick.
Sear until golden on both sides. About 6 minutes per side. Cover the skillet and lower the heat to medium and allow to cook for about 10-15 minutes. We gotta make sure that chicken is cooked through and the bone makes this a little harder hence the added time.
Remove the skillet from allow to rest. There’s going to be pan juices and brown bits you don’t want to waste. We’ll get to that in a minute.
The Pisto.
Bring a skillet to medium heat. Add about 2 Tbsp of EVOO. Add the onions and the bell peppers. This is gonna take a while and you will need to move things around in that pan with a spatula or wooden spoon so be patient. Takes about 10-15 minutes until the veggies start to soften. Keep going. You also want to get a bit of browning going. Add half of the garlic to the pan. From time to time I add a bit of water to the pan to release the brown bits and avoid burning anything. Don’t burn the garlic. Don’t burn the EVOO. A good pinch of salt at the end and you can set aside.
The Fingerling Hasselbacks!
You’re gonna a need sharp knife (please, only use sharp knives when cooking, period). You will also need a couple of chopsticks or wooden skewers. Follow my instructions on how to cut these on my earlier post on hasselback potatoes!
You might be tempted to cook them first. Don’t. ALSO, you will be better off cooking these in a nonstick pan, potatoes LOVE to stick to anything else. Maybe you own a fancy deep fryer. Use it. I don’t have one so I really can’t give instructions on how to cook them this way.
Cooking these little guys takes a bit of patience. It’s a 3 step process. You fry them, you steam them lastly you fry them again! well.. not really… more like warm olive oil bath.
Add about 1/3 of an inch of vegetable oil to a nonstick pan. Medium-high heat. Add the potatoes and fry them until you get a nice color on the outside.
Remove all the oil from the pan and save it for another use. Add about 1/3 of an inch of water to the same pan. And bring to a boil. Cover the pan. Steam covered for about 5 minutes. Test that they’re thoroughly cooked. Drain ALL the water.
Reduce the heat to medium, medium low. Add about 4 Tbsp of EVOO to the pan. Add the garlic and season with salt. Cook the garlic with the potatoes for another 5 minutes to incorporate all the flavors. Remove from the heat and add parsley to taste. Don’t be shy!
Finish with salt.
Let’s Plate. It’s Also Pan Sauce Time!
We can start plating at this point. Add a serving of pisto to the plate. Place the chicken thigh right on top of the pisto bed. (This recipe is for 4 servings, about a chicken piece per person)
Place about 4 fingerling hasselbacks per chicken thigh but it’s really up to you. Now let’s bring that skillet we used to cook the chicken back on the stove over high heat and get ready to deglaze it with water or if you have a good bottle of wine even better. You will only need a splash. Have your wooden spoon ready to scrape the surface of the pan and release all the golden stuff. No need to add salt. There should be salt in there from cooking the chicken.
Reduce the liquid until bubbly. Remove the skillet from the heat. Finish the pan sauce with a knob of butter if you’re feeling extra fancy. Stir until the butter is emulsified. Add some of that parsley. Get ready to impress some people.
Drizzle the sauce over your plated dish to finish the year strong!
Have a GREAT 2025! See you soon!
Alright, I will keep this post short and simple. I have to go get ready for the New Year myself. I hope you’re doing well and I hope to come back with more cooking content and recipes in 2025! In the meantime, take care of yourself!
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