Tinny's first dinner party!

We had always talked about throwing a dinner party for some of our girlfriends, but never really got around to it until now. After brainstorming for a good menu, we decided to make a hearty chicken and potatoes entree. We thought about making couscous or pasta to go along with the chicken, but we wanted to put our own spin on a hasselback potato recipe that we found. As a starter, we had pita chips with hummus, and finished the night with a cheese and fruit platter. All of us had a great time eating, drinking wine, and enjoying the company.

We made a compound butter with chives and garlic and jammed a generous amount between each slit of the potato (This also made sure that each sliver would crisp up separately, giving the potato the fanned-out look). Don't forget to sprinkle the potato with salt+pepper, first! 'Cuz we did.

One breast piece, one leg, and a crispy potato was just enough to satisfy our appetites and still leave room for fruit and cheese. We drank the white wine we cooked with along with our meal.

- R E C I P E - 

Yields: 4

Ingredients:

• 4 skinless chicken breast halves
• 4 chicken legs
  
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
  
• 2 strips of bacon
• 4 Tbs of minced garlic...YUM!
• 1 (15-ounce) can fire-roasted tomatoes
  
• 1/2 cup white wine
• 2 Tbs dried Italian seasoning
• 1/2 cup chicken stock
• 4 Tbs sliced green olives
  
• 1/4 cup chopped fresh flat-leaf parsley leaves
• generous squeeze of sriracha sauce
  

Instructions

1. Sear the seasoned chicken in hot oil until the outside is crispy, and set aside. 
2. Add bell peppers and bacon and cook until bell peppers cook down and bacon is crisp.
3. Add garlic and cook for about 3 minutes.
4. Pour chicken stock, canned tomatoes, sriracha, and white wine in and bring to a simmer.
5. Add the chicken back in and simmer with the lid on for 20-30 minutes.
6. Just before serving, add olives and chopped parsley.

 

Ingredients:

• 2 lb medium-sized Idaho potatoes
• 1 stick softened butter
• 3-4 Tbs chopped chives
• 2 Tbs minced garlic
• 1/2 grated Parmesan cheese
  

Instructions:

1. Preheat oven to 325F.
   
2. Cradle the potato in a metal or wooden spoon.
   
3. Cut slits about 1/8 inch apart from each other, all the way down until the knife touches the spoon. Place them in water to prevent browning.
4. Spread compound butter on top of each potato and place on baking sheet.
5. Bake for approx 40 minutes total. After 30 minutes, sprinkle grated Parmesan cheese on each potato and bake for the remaining 10 minutes.

With the appetizer and dessert we served with this meal, it was more than enough to feed 4 people. If you are looking for a filling and comforting meal with a hint of sophistication, this dinner is perfect for entertaining! Give it a try and let us know how it goes.