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How to Make Italian Chicken and Potatoes: Easy One Pan Family Dinner

Byamazingfoodstv


How to Make Italian Chicken and Potatoes: Easy One Pan Family Dinner

This is the kind of dish my grandmother used to make for us growing up. It’s a simple, one-pan meal made with real ingredients that you likely already have in your kitchen. My family had a farm in Sicily, which is why we ate this so often. It’s called Pollo alla Contadina, which means “Farmer” or “Country-style” chicken. In the countryside, you ate off the land, and that is exactly what authentic Italian home cooking is all about.

You won’t find this dish in a fancy restaurant; this is a true homestyle meal. It’s perfect for a busy weeknight dinner because you likely already have the carrots, celery, onions, and potatoes in your pantry—you just need to pick up some chicken! Whether you use all legs, all thighs, or a mix of both, this slow-simmered one-pot chicken dinner stays incredibly tender and juicy every time!

Ingredients
8 chicken legs (bone-in, skin-on)
2 lbs golden yukon potatoes, peeled and cubed
1 yellow onion, diced
3 carrots, diced
3 celery stalks, diced
1 cup peas (fresh or frozen)
2 tbsp tomato paste
1 cup water
1 knob of butter
Extra virgin olive oil
Salt & black pepper
Fresh basil

Instructions
1. In a large pot or deep skillet, heat the olive oil over medium-high heat. Add the chicken legs and sear until the skin is golden brown on all sides.
2. Add the diced onion, carrots, celery, and the knob of butter to the pot. Sauté until the vegetables soften and become aromatic.
3. Stir in the tomato paste and sauté for about a minute to caramelize it. Season generously with salt and pepper, then pour in 1 cup of water.
4. Cover the pot with a lid and reduce the heat to low. Let it simmer gently for 30 minutes.
5. Add the cubed potatoes and peas to the pot. Stir gently to coat them in the sauce. Cover again and cook for another 30 minutes, or until the potatoes are fork-tender and the chicken is falling off the bone.
6. Remove from heat and top with fresh basil leaves.

⭐ Instructions:
0:00 My Grandmother’s Chicken
0:32 Searing the Chicken for Golden Skin
1:07 Adding in the Vegetables
1:42 Adding in Tomato Paste and Seasoning
2:17 Adding in the liquid
2:35 The First Simmer (30 Minutes)
3:00 Adding Potatoes and Peas
3:50 Testing and Topping off with Basil
5:00 Previewing and Plating
5:56 Falling-off-the-bone Chicken
6:14 The Perfect Weeknight Meal and Giovanni

Why You’ll Love This Recipe:
✅ Authentic Italian Countryside Flavor: Hearty, tender chicken and potatoes in a savory, slow-simmered sauce.
✅ One-Pan Dinner: Maximum flavor with zero cleanup struggle.
✅ Pantry Friendly: Made with simple, real ingredients you always have on hand.

Comment Below:
Every family has their own version of chicken and potatoes. Does your family add different herbs, or maybe a splash of wine? Let me know in the comments, I love reading your family traditions! 👇🇮🇹

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32 Comments

  1. My family also had farm land in Sicily which is still in their name. My Nonna and her family were from Sicily and my Baba's family were from Tuscany and Venice. My family made something similar but called it chicked stew.

  3. Your recipes look delicious. I plan to try some chicken ones as well as the meat sauce and meatloaf and lasagna. I like mainly simple home style meals. I worked most of my life cooking in family style restaurants and now I am retired and I like to cook at home and try new dishes. Continued success and greetings from Canada.

  11. Made this tonight and it was very nice tasting! Thanks! I only used 6 drumsticks since that was how many came in the pack at Trader Joe’s. And since there’s only two of us, I used about half the amount of potatoes. Since I used less potatoes It turned out more watery than yours. Next time I’ll use less water. But, it was very tasty! Plus I get leftovers for lunch!

  13. Look delicious, looks add a little water to leftovers and it will be even better the next day. A Spanish friend of mine, his mother makes a Spanish version with rice and beans, along with the potatoes. And after eating that you better sleep over cause you aint going nowhere after that. Happy cooking 🙂

  22. I tried this recipe out tonight for a family birthday during a busy weekend. Excellent! However, I found I had much more liquid, and I only used half the water – probably didn't even need any. Learning lesson was to pay attention to how much liquid your chicken gives off, I left the pan uncovered when the potatoes cooked and checked every few minutes to spoon liquid on the top just to be sure everything cooked while cooking off the extra stock. It still turned out beautifully, but word to the wise!

  24. This chicken dish is amazing! I don't cook chicken legs much but am starting to explore different recipes to try to get away from beef. Absolutely love this dish and love your style of teaching – thank you! Next I am going to try with chicken thighs.

  26. Just found your channel. Where's your accent from? Near Philadelphia but not Philadelphia, or southern New Jersey, or Delaware? Those are my three guesses. #1 guess is somewhere in the Philadelphia vicinity, maybe north.

  29. I really love your cooking of Italian food my mom use to make chicken cachitore this way. I love to watch more videos great easy cooking in these times. I am pure Italian mom was Sicilian n my dad from Naples so I had both of both worlds different style Italian cooking dad loved his seafood. ❤

  30. I tried this one last night. I made some minor changes, adding additional vegetables, white wine and chicken stock instead of water. But overall, it was your recipe. And wow, this one was absolutely delicious. Great recipe, I'll be trying many more from your channel.

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