Monday, February 18, 2013

Prepare Today Homemade: Chicken and Potatoes

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This recipe for chicken and potatoes is my go-to Sunday night dinner recipe.  It is quick to put together, uses simple ingredients, and tastes like you knew what you were doing in the kitchen.  Which for me, is a big plus when it comes to cooking meat.  (I don't eat meat, but my family does)

To make this recipe even easier I use dehydrated potato slices that I sealed with my FoodSaver in mason jars.  I sliced, blanched, and dehydrated these bad boys.  I must say it is much easier to buy them already processed for you and sealed in a #10 can...muuuccchhh easier!!


Reconstituting the potatoes is as easy as pouring them into a bowl and covering with hot water for about 10 minutes.

Once they were soft, I drained them in a colander and poured them into my baking dish.

 There are only 3 ingredients that get poured over the potatoes and chicken:  oil, garlic, and parsley.  

Chicken and Potatoes
1/3 C olive oil
3 cloves garlic
1/3 C fresh parsley (or 1 T dried)
4 medium potatoes peeled and thinly sliced(4-5 C dried, reconstituted in hot water)
4 chicken breasts, fresh or frozen 
2 cans mushrooms, drained
1 T lemon juice
salt and pepper to taste

In a small bowl stir together the olive oil, parsley, and garlic.  Arrange the potato slices evenly in a 13x9 sprayed pan.  Sprinkle with salt and pepper to taste and pour half of the olive oil mixture over the potatoes. Place chicken over the top of the potatoes and sprinkle with salt and pepper.  Scatter the mushrooms over the chicken and pour remaining olive oil mixture over the top.  Drizzle with lemon juice.  Cover and bake at 425° for 20 minutes, uncover and bake 40-45 minutes longer.   

**I can't seem to remember to take an "after" picture lately.  My family must be so hungry that I am rushing the food to the table and forgetting to take a photo.  I'll try to get those "after" pictures next time!!  

To make this a shelf-stable meal:
  • Use home bottled chicken breast (commercial canned chicken looks like tuna.  When you bottle your own meat you can decided how big you want the meat to be.)
  • Use dehydrated potato slices.
  • Use True Lemon powder or your own dehydrated lemons blended into a powder.   
  • Cook in a Volcano stove, Global Sun oven, or even a Saratoga Jacks Thermal cooker.  In the SJ thermal cooker I would cook the potatoes in the top smaller pan and cook the chicken in a bag in the bigger pan like I did HERE.

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