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August 2, 2011
Chicken Herb Potatoes
Comforting Potatoes
Prep time:
13 minutes, plus standingbaking time:
30 minutes“When meat was in short supply, Grandma served these filling potatoes as the entree.”
Ingredients
Serves 6
- 4 large russet potatoes, scrubbed
- 1 tablespoon butter
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 1 celery stalk, sliced
- 1 teaspoon minced garlic
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
Directions
1
Preheat the oven to 425ºF.
2
Bake potatoes for 1 hour. Maintain oven temperature. Let potatoes stand to cool, 15 to 20 minutes. Peel and coarsely chop the potatoes.
3
Melt butter in a large ovenproof skillet over medium heat. Add onion, bell pepper, celery and garlic. Cook, stirring continually, until vegetables are tender, about 3 minutes.
4
Stir in the potatoes and chicken broth. Bring to a boil.
5
Add the salt, black pepper, rosemary, thyme and sage and mix well. Transfer to oven and bake for 30 minutes. Serve hot.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
For an even richer, more filling dish, Grandma stirred in an additional 2 tablespoons butter when adding the potatoes and chicken broth to the vegetables. Then she just added a fruit salad or some cinnamon-spiked baked apples, and she had dinner ready.
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