Chicken and Vegetables

This video provides a recipe for Italian Chicken and Potatoes (also known as Pollo alla Contadina or “Farmer’s Style Chicken”), a simple, one-pan family meal.
Ingredients

• Chicken: Chicken legs (drumsticks) or thighs (or a mix) [00:33].
• Vegetables: Carrots, celery, and onion (roughly chopped) [01:12].
• Potatoes: Yukon Gold potatoes (peeled and cubed) [03:00].
• Aromatics & Flavorings: * Olive oil [00:33].
• A “knob” of butter [01:19].
• Tomato paste [01:42].
• Frozen or fresh peas (about 1 cup) [03:25].
• Fresh basil (a generous amount) [04:29].
• Seasoning: Salt and pepper [02:09].
• Liquid: 1 cup of water (more if needed) [02:22].
  
  Cooking Instructions
  
  
• Brown the Chicken: Heat olive oil in a large pan over medium heat. Sauté the chicken legs/thighs until they pick up some nice color on all sides [00:33].
• Sauté Vegetables: Add the chopped carrots, celery, and onion to the pan with the chicken. Add a knob of butter and cook for a few minutes until the vegetables soften [01:12].
• Add Tomato Paste: Stir in the tomato paste and cook for a few more minutes to build depth of flavor. Season with salt and pepper [01:42].
• First Simmer: Pour in 1 cup of water, cover the pan, and cook on low heat for 30 minutes [02:22].
• Add Potatoes and Peas: After 30 minutes, nestle the cubed potatoes into the pan. Add the frozen peas. If the pan looks dry, add a little more water [03:00].
• Second Simmer: Cover and cook for another 30 minutes until the potatoes are tender and fully cooked [03:49].
• Final Seasoning: Test a potato for doneness and taste for salt. Add more salt if needed [03:54].
• Finish with Basil: Stir in a generous amount of fresh basil. Be careful while mixing so you don’t mash the tender potatoes [04:29].
• Serve: Serve the chicken and potatoes together (ideally with a loaf of bread to soak up any remaining flavors) [05:46].
  Tip: Using chicken legs or thighs is recommended because they remain tender and flavorful even with long cooking times [05:13].