Basil Chicken Hash

2006, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Black and White Party

Picture of Basil Chicken Hash Recipe Photo: Basil Chicken Hash Recipe
Rated 4 stars out of 5
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  • Read 154 Reviews
Total Time:
1 hr 55 min
Prep
45 min
Cook
1 hr 10 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 2 whole (4 split) chicken breasts, bone-in, skin-on
  • 16 basil leaves
  • Olive Oil
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter, divided
  • 2 pounds boiling potatoes, peeled and large diced
  • 2 red onions, chopped
  • 2 red bell peppers, large diced
  • 3 garlic cloves, minced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon paprika
  • 1 tablespoon tomato paste
  • 4 minced scallions, white and green parts
  • 1/4 cup chopped fresh leaf parsley
  • Sour cream, Cheddar and sliced lemons, for serving

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.

Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.

In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.

Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.

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Newest Ratings and Reviews

Read all 154 reviews

  • on January 07, 2012

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    I love this hash! I used thighs instead of breast, I like them better. I also use the roasted basil chicken for other dinners as well.

    people found this review Helpful.
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  • on November 18, 2011

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    Delicious!

    people found this review Helpful.
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  • on November 16, 2011

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    This dish is so delicious! You can't go wrong when you brown potatoes and onions together to start. I added a little olive oil and white wine to it after putting all the ingredients together. At the very end, I topped it with chopped green onions. They added a great fresh pop to the hash. Wonderful!

    people found this review Helpful.
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