“My husband’s idea of getting the Christmas spirit is to become Scrooge.“
I have made this dish several times over the years and it never disappoints I found it originally on Ina’s site and moved on to read the article about Capote’s Midnight Ball, link below as well as Ina’s link to the recipe.
For the time being I have to take it easy and not run around like normal so I have been trying to find good and easy dinner recipes and the chicken hash is one of my favorites and served with a favorite salad of choice makes for a lovely family and friends dinner while completing Christmas tasks like tree decorating.
Do all of the prep ahead (soak the potatoes in water and dry off before cooking) another shortcut, buy a rotisserie chicken. I’ve kept the hash warm in chafing dishes on a buffet where everyone can serve themselves One of my favorite salads for the fall and winter months is a simple arugula dressed with a good basic vinaigrette and crumbled blue cheese.
So have fun decorating for Christmas and have a good dinner with family and friends…
2 whole (4 split) chicken breasts, bone-in, skin-on (see Note below)
16 basil leaves
Olive oil, kosher salt and freshly ground black pepper
Six tablespoons unsalted butter, divided
2 lbs boiling potatoes, peeled and large diced
2 red onions chopped
2 large red bell peppers
3 garlic cloves minced
2 tsp fresh thyme leaves
1 tsp paprika
1 tablespoon tomato paste – Note: I used 2 T
4 minced scallion, white and green parts
1/4 cup chopped fresh leaf parsley
Sour cream, cheddar and sliced lemons for serving
Note: I used 4 boneless, skinless chicken breasts and baked them for 12 minutes at 425 F.
Preheat oven to 350 degrees F. Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won’t dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 minutes until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
Note: I used boneless, skinless chicken breasts and baked them for 12 minutes at 425 F.
Melt 4 T of the butter (saving 2 T) in a large saute pan. Add the onions and cook for a few minutes and then add the potatoes, 1 t salt and 1/2 t pepper and saute over medium heat for about 10 minutes until evenly browned and cooked through – but not mushy.
In a separate saute pan, melt the remaining 2 T butter and add the red pepper, garlic, thyme, paprika, tomato paste, 1 t salt and 1/2 t of pepper and saute over medium heat for about 5-7 minutes, until the edges of the peppers are seared.
Add the chicken and pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter. Finish with sour cream, cheddar and sliced lemons.