| Prep: 25 mins | Cook: 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 495 | 15g | 3g | 40g |
| sugars | fibre | protein | salt |
| 3g | 6g | 60g | 0.4g |
Why I Love Argentine Baked Chicken with Potatoes
Argentine cuisine, known for its rich and savory flavors, holds a special place in my heart, and this Baked Chicken with Potatoes recipe stands out as a classic example of Argentine comfort food at its finest. Combining the earthy warmth of garlic, fresh herbs, and aromatic spices, with the hearty goodness of chicken and potatoes — it’s a meal that never fails to satisfy.
Why This Recipe Resonates With Me
As someone who shares a traditional blend of Indian-American heritage, I’ve always had a deep admiration for how global recipes spotlight diverse flavors and ingredients. My culinary motto has been one of fusion – taking the best elements from different cuisines and combining them in a glorious, tasteful medley. This Baked Chicken with Potatoes recipe aligns with that philosophical approach, grounding itself in its Argentine roots while leaving a unique flavor profile that echoes in every bite.
Though I don’t have any specific Argentine chefs who inspired this recipe, I must admit, the likes of Francis Mallmann and his love for open fire cooking and authentic South American food has always intrigued my culinary senses.
Potential Pairings and Similar Dishes
This dish in its simplicity seamlessly pairs well with an array of side dishes. A simple, crisp salad like Arugula, Fennel and Orange salad brings a refreshing contrast to the hearty chicken and potatoes. Alternatively, a good Argentine Malbec or a medium-bodied Chardonnay could match this recipe for a perfect weekend dinner.
If this particular recipe resonates with you, you might also enjoy similar dishes like the Italian Chicken Cacciatore which is a vibrant stew of chicken simmered in a tomato based sauce, packed with herbs, or the Spanish Chicken and Chorizo Paella, an exciting mix of seasoned rice, vegetables and juicy chunks of chicken and chorizo.
Overall, the Baked Chicken with Potatoes is a delightful recipe that captures my love for multicultural fusion dishes. Its hearty warmth, aromatic herbs, all wrapped up in one delectable dish, is a testament to the beauty of Argentine cuisine and its comforting appeal to food lovers worldwide.
What You’ll Need
- 6 skinless, boneless chicken breast halves
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 12 small red potatoes, quartered
- 2 cups low-sodium chicken broth
- 1 cup white wine
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 large onion, thinly sliced
- 2 cups sliced bell peppers (red, green, yellow, or a mix)
- 1 lemon, sliced
- 1 tablespoon cornstarch (optional)
- 2 tablespoons water (optional)
Method
Step One:
Preheat your oven to 375 degrees F (190 degrees C).
Step Two:
Rinse the chicken breasts and pat them dry. Season the chicken with garlic, salt and black pepper.
Step Three:
Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet and cook until browned on both sides, about 5 minutes per side.
Step Four:
Place the quartered potatoes in a large baking dish. Lay the browned chicken on top of the potatoes. Pour the chicken broth and white wine over the chicken and potatoes.
Step Five:
Top the chicken with the chopped fresh herbs, onion and sliced bell peppers. Arrange the sliced lemon on top of everything.
Step Six:
Cover the baking dish with aluminum foil and bake in the preheated oven for about 1 hour, until the chicken is cooked through and the potatoes are tender.
Step Seven:
Optional: If you prefer a thicker sauce, mix the cornstarch with water to make a smooth paste. Remove the baking dish from the oven and place it on the stove over medium heat. Stir in the cornstarch mixture and cook until the sauce thickens, about 2 minutes.
Step Eight:
Remove from heat, and serve your Baked Chicken with Potatoes with the sauce spooned over the top, garnish with fresh herbs if desired. Enjoy!
