This Italian baked chicken and potatoes recipe delivers pure comfort with crispy, golden-skinned chicken, tender roasted ...

This Chicago-style chicken and potatoes dish roasts bone-in chicken with seasoned wedges of potato, bell peppers, and onions ...

Skin-on, bone-in chicken thighs; 2 cups of Buttermilk; 1/2 a lemon squeezed; 2 tablespoons of Dijon mustard; 1 cup of white wine or prosecco; 5 slices of brioche bread ...

Add the chicken stock and boil until slightly thickened, about 3 minutes. Remove from the heat and stir in the chopped thyme and 2 tablespoons of chilled butter, 1 tablespoon at a time. Season ...

In a small bowl, mix the cornstarch into the cream with a fork. Pour the cream mixture into the pan and simmer for about 1 minute. Add the chicken and simmer while the sauce thickens on medium low.

Heat the oven to 425 degrees. Place the foil-covered dish of potatoes in the oven and bake for 20 minutes. Uncover and continue baking until the potatoes are puffed and browned at the edges, 25 to ...

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room-temperature butter and set aside. Cook the potatoes in a large pot of boiling salted water ...

Also, while mashed potatoes are not by any stretch hard to make, these are easier. Really. You dunk them in melted butter or oil, bake them at 400 degrees for an hour, scoop ‘em out, mash the ...

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with nonstick spray and set aside. Cook the potatoes in a large pot of boiling salted water until they are very tender ...

Step 6. If serving mashed potatoes immediately, stir in all of remaining half-and-half mixture and season generously with salt and pepper. If making ahead of time, stir in all but ½ cup of half ...

How to mash potatoes. Once the potatoes are soft, it's time to drain them well in a colander or strainer and let them steam off. "Potatoes are about 80% water, so you want to let that steam get ...