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Creamy Chicken Cacciatore with Herbed Potato Wedges

Ingredients

  • 1½ pounds (680g) Yukon gold potatoes (about 5 large potatoes), cut into wedges
  • 8 chicken drumsticks (about 2¼ pounds/1kg)
  • ¼ cup (60 mL) olive oil
  • 1 teaspoon (5 mL) salt
  • 1 teaspoon (5 mL) ground black pepper
  • ¼ cup (60 mL) chopped fresh basil and/or Italian parsley plus additional for garnish (optional)
  • ½ (8-ounce/227g) package sliced cremini mushrooms
  • 3 garlic cloves, minced
  • 1 green and/or red bell pepper, chopped
  • 1 medium carrot, chopped
  • 1/2 medium white onion, chopped
  • 1 cup (250 mL) vodka pasta sauce

Directions

  1. Preheat broiler to high. Line 2 rimmed baking pans with parchment paper.
  2. In large saucepot, heat potatoes and just enough water to cover to a boil over high heat; boil 3 minutes. Drain potatoes; transfer to large bowl.
  3. In second large bowl, toss chicken, 1 tablespoon (15 mL) oil, and ½ teaspoon (3 mL) each salt and black pepper; transfer to 1 prepared pan. Broil chicken 10 minutes; preheat oven to 500°F (260°C).
  4. Add 2 tablespoons (30 mL) oil, and remaining 1 teaspoon (3 mL) each salt and black pepper to potatoes and toss; spread on second prepared pan.
  5. Roast chicken 10 minutes or until internal temperature reaches 165°F (74°C); roast potato mixture 15 minutes or until potatoes are golden brown and crisp, turning once. Toss potato mixture with basil and/or parsley.
  6. Heat large skillet over medium-high heat; add remaining 1 tablespoon (15 mL) oil, mushrooms, garlic, bell pepper, carrot and onion. Cook 5 minutes, stirring occasionally; stir in pasta sauce; cook 5 minutes or until heated through and vegetables are crisp-tender, stirring occasionally.
  7. Serve chicken with tomato sauce over potato wedges garnished with basil and/or parsley, if desired.
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Creamy Chicken Cacciatore with Herbed Potato Wedge

Ingredients

  • 1½ pounds (680g) Yukon gold potatoes (about 5 large potatoes), cut into wedges
  • 8 chicken drumsticks (about 2¼ pounds/1kg)
  • ¼ cup (60 mL) olive oil
  • 1 teaspoon (5 mL) salt
  • 1 teaspoon (5 mL) ground black pepper
  • ¼ cup (60 mL) chopped fresh basil and/or Italian parsley plus additional for garnish (optional)
  • ½ (8-ounce/227g) package sliced cremini mushrooms
  • 3 garlic cloves, minced
  • 1 green and/or red bell pepper, chopped
  • 1 medium carrot, chopped
  • 1/2 medium white onion, chopped
  • 1 cup (250 mL) vodka pasta sauce

Directions

  1. Preheat broiler to high. Line 2 rimmed baking pans with parchment paper.
  2. In large saucepot, heat potatoes and just enough water to cover to a boil over high heat; boil 3 minutes. Drain potatoes; transfer to large bowl.
  3. In second large bowl, toss chicken, 1 tablespoon (15 mL) oil, and ½ teaspoon (3 mL) each salt and black pepper; transfer to 1 prepared pan. Broil chicken 10 minutes; preheat oven to 500°F (260°C).
  4. Add 2 tablespoons (30 mL) oil, and remaining 1 teaspoon (3 mL) each salt and black pepper to potatoes and toss; spread on second prepared pan.
  5. Roast chicken 10 minutes or until internal temperature reaches 165°F (74°C); roast potato mixture 15 minutes or until potatoes are golden brown and crisp, turning once. Toss potato mixture with basil and/or parsley.
  6. Heat large skillet over medium-high heat; add remaining 1 tablespoon (15 mL) oil, mushrooms, garlic, bell pepper, carrot and onion. Cook 5 minutes, stirring occasionally; stir in pasta sauce; cook 5 minutes or until heated through and vegetables are crisp-tender, stirring occasionally.
  7. Serve chicken with tomato sauce over potato wedges garnished with basil and/or parsley, if desired.