Rustic “FrItalian” Chicken Thighs and Potatoes


So, I had these boneless skinless chicken thighs defrosted in my fridge but no real plan for making them. Then all of a sudden it was 3:45, and time to start dinner. I planned on just doing them plain, but at the last minute decided to add some Italian seasonings. And another couple of spontaneous ingredients at the end.
Well, it turned out perfectly cooked, deliciously seasoned, tender and juicy. It reminded me for some reason of a traditional French type dish by Julia Child (although I’m SURE she’d have used butter, and I used oil). So that’s why I’m calling it “FrItalian”… French inspired, with Italian seasonings!

So here’s what I did! This whole meal came together in less than 45 minutes.

Heat a large pan and a large saucepan with a lid over medium heat (2 pans total). The one without a lid is for the chicken.  The one with a lid is for the potatoes. In the pan for chicken, drizzle a tablespoon or so of olive oil.  In the other pan (with lid), about a tablespoon of canola oil. When the pan without a lid is hot, add the boneless skinless chicken thighs, right side up. Season with Kosher Salt, Italian Seasonings, and a bit of garlic powder.


Now leave that chicken alone while you cut up your potatoes. White potatoes are best. Baking potatoes are fine, just be sure to cut them small enough that they cook in time. I used 5 or 6 small potatoes and cut them lengthwise in thirds, then each of those in half lengthwise, then sliced all of those crosswise to make small chunks (kind of like breakfast potatoes). Now put them in a large glass or mixing bowl and season with about a Tablespoon each of Kosher Salt, Paprika, and Garlic powder; about a teaspoon each of Rosemary & Thyme. Toss to coat, then dump carefully into your sizzling hot skillet. Give them a minute or two to form a bit of a crust, then toss a little and put the lid on and let steam.

Now check on the chicken.  As soon as it’s looking golden brown on the side that’s down, flip it over so the seasoned side is down. Then let cook for awhile until the other side has a nice brown crust.

Do some dishes while both of your elements cook.  You can also prep some green beans, because I think they’d be PERFECT with this meal. Especially green beans almondine or green beans provencal. Of course I was out, but next time I’ll be sure to make them together. As it was all I had was watermelon, so I sliced that up instead.

Now go back to the potatoes and toss or gently stir to move the pieces around. When done replace the lid and swirl around the pan a bit more, then leave alone for awhile longer.

Check back on the chicken. As long as the side down is golden brown, flip over again.  Do you remember our poking/feel test for doneness? If you poke the middle of the chicken with a tongs or your finger, it should give a little but bounce back. It should not be soft, or it’s not done. (If it’s completely hard and solid, it’s overcooked. Pull it off immediately and remove from heat to prevent further cooking.) So once it’s soft in the middle and bouncing back, hit the hit pan with a few splashes of red wine vinegar. It will sizzle. Yum! Sizzling always means something good is happening in the flavor department. Shake the pan a bit to move the thighs around and get them involved in that sauce. When the sizzling calms down a bit, hit the pan with a few splashes of red wine. (I used Shiraz that my mom must’ve left here!) Let that sizzle and cook.  Flip the thighs so both sides – especially the seasoned side – begin to turn a reddish brown from the vinegar and wine. Then turn the heat off and let the chicken rest while you finish the potatoes.


Gently fold/stir the potatoes again to ensure even cooking. Some sides will be blackened and others might just be golden brown. As long as they’re soft enough to eat and look seasoned on all sides, they should be finished cooking.



Ok, now plate the potatoes first and the chicken atop the potatoes.  Whisk or stir the pan sauce from the chicken and wine, then spoon some over both chicken and potatoes.


I’m telling you, all this meal was missing was some fresh green bean provencal. All I could think was rustic and flavorful.

I knew the hubs probably wouldn’t want the sauce since he’s eating healthier, so I left his separate:


So, try this out and let me know what you think! I hope you enjoy as much as we did!

Happy cooking!

2 thoughts on “Rustic “FrItalian” Chicken Thighs and Potatoes

  1. Regina Muscat says:

    YUM!!  This looks delish hun 🙂  Glad you’re putting the Shiraz to use too. Luvya

      Regina Muscat (847)361-7475


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