1 A Day Freezer Recipes - Day Seven - Jerk Chicken and Potato Ragout

Jerk chicken is a favorite around here and after many different recipes we decided this one was the best tasting.  It's not traditional though so if you care about authenticity, go away!

The potato ragout is our favorite way to eat potatoes...okay, that's not true but it's right at the top of the list.  Plus it sounds so fancy your friends will all be super impressed with you!

The potato ragout can be fully prepared and then frozen in smaller portions (if you have a smaller family) the chicken should be uncooked when frozen, then when it defrosts it also spends the day marinating and you get the most flavorful and moist chicken ever!  It's also great with pork tenderloin.

Caribbean Jerk Chicken Freezer Recipe

2 1/2 lbs chicken pieces (any will work but we prefer bone-in, skin-on chicken breasts)
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix

Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.

On cooking day, thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade. Barbeque on a grill or bake in a 375 oven for approx 60 minutes (may vary depending on which chicken pieces are used.  

Potato Ragout

4 TBSP olive oil
2 medium baking potatoes, diced into 1/4 inch pieces
salt
4 sprigs of thyme...leaves removed and chopped
1 sprig of rosemary...leaves removed and chopped
1 small yellow onion, finely chopped
3 large cloves of garlic, finely chopped
1/4 cup dry white wine...eyeball it
1/2 cup chicken broth or stock
1/2 pint cherry tomatoes, cut in half
1/2 cup fresh flat leaf parsley leaves chopped...a couple handfuls
2 TBSP cold UNSALTED butter

Preheat a large skillet over medium high heat with about 2 TBSP of the EVOO...approx twice around the pan.

Add the diced potatoes and spread them out in a single thin layer. Season with salt and pepper and let them brown for 2 minutes...do NOT shake or stir the pan...just let it hang out.

Once browned on one side, go ahead and stir or shake the pan then leave it for another 2 minutes.

Add the thyme, rosemary, onion, garlic, and cook, stirring frequently until the onion is translucent...about 3 minutes.

Add the white wine and chicken stock, bring the mixture to a simmer and cook until the potatoes are tender...about 5-6 minutes (or longer depending on how you like your potatoes).

Add the cherry tomatoes and parsley to the potatoes.

Toss and stir to incorporate.

Heat the tomatoes for about a minute or so.

Turn the heat off and add the cold butter, stirring constantly until the butter is melted.

·         I leave out the tomoatoes because they don’t taste right to me.  I often substitute with asparagus adding it with the wine and stock