Categories: Chicken
Ingredients
- 2 pounds tiny baby potatoes (the tiniest you can find)
- 1-2 cups reduced-sodium chicken stock or broth
- 3 T unsalted butter
- 1 rotisserie chicken, meat shredded and the rest discarded
- 1 16-ounce bottle buffalo wing sauce
- 1/2 cup crumbled blue cheese
- 1 celery stalk, diced
- 1/2 cup ranch dressing (can also use blue cheese dressing or thinned sour cream)
Directions
- Place one layer of baby potatoes in a 12-inch cast-iron skillet, fitting slightly snugly. Pour chicken stock over potatoes just until halfway up their sides. Bring to a boil over medium-high heat. Reduce heat to medium, cover skillet and cook for 5 minutes.
- Remove cover from skillet and cook another 5 minutes. Cut butter into three pieces and lay each piece of butter in a different spot over the potatoes, allowing to melt. DO NOT STIR. Keep cooking until all liquid has evaporated and you hear a sizzling sound – that sound means that the potatoes are now starting to brown.Using something flat-bottomed (I use a tamper but anything flat-bottomed will do), gently press down on each potato to flatten gently (it’s okay if they split, you want to gently “pop” them). Now just leave them alone to brown – no stirring – for another 5 minutes or so, checking the bottoms occasionally.
- Meanwhile, add enough buffalo wing sauce to thoroughly coat chicken, then gently heat in microwave until just hot (don’t heat chicken until coated with sauce or it will become dry).
- Place chicken mixture on top of potatoes in skillet. Top with blue cheese crumbles, diced celery and drizzle with ranch dressing. Serve immediately.