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Home > MediaCenter > Poultry Just as Popular as Beef When It Comes to Potato Side Dish Pairings
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Poultry Just as Popular as Beef When It Comes to Potato Side Dish Pairings
Denver, CO., August 2, 2010 – When it comes to potatoes, where’s the beef? According to The NPD’s National Eating Trends, beef and poultry now account for nearly the same percentage of base dish protein dinners served with potatoes.
Source: The NPD Group
This is good news for potatoes. As chicken consumption continues to rise, so do potato eating occasions.
“Consumers love potatoes for their taste and versatility,” says Kathleen Triou, vice president of domestic marketing for the United States Potato Board. “You can serve a russet baked potato topped with chicken chili one night, a roasted chicken with red potatoes the next, and turkey burgers with oven baked fries the next and your family will never get bored of eating the same thing.”
To satisfy consumers’ desire to pair chicken and potatoes more often, the USPB has added a new Quick & Healthy recipe to its signature series, Quick & Healthy Slow Cooker Chicken & Potatoes. Begin by browning chicken breasts; use bone-in, skinless to cut the fat and keep the flavor. Combine the chicken with fresh-from-the-farmers’ market ingredients like red potatoes, baby carrots, pearl onions and button mushrooms. Add simple herbs like Herbs de Provence (dried herbs found in the spice section of most grocery stores) and fresh thyme, and simmer in a slow cooker for several hours, depending on the strength and size of your slow cooker. This one-pot-wonder will satisfy everyone in the family.
Quick & Healthy Slow Cooker Chicken & Potatoes can be easily adapted to fit any of your favorite flavor profiles. Try a new potato dish each week by using the Crock Pot Chicken & Potatoes as a base recipe and substituting Mexican, Italian or Mediterranean ingredients and spices. Suggested variations are below.
For more potato recipes and nutrition information, visit www.potatogoodness.com.
Quick & Healthy Slow Cooker Chicken and Potatoes
Prep time: 30 minutes
Cook time: Can range from 4 hours to 8 hours, depending on temperature set on slow cooker - 4 small (2 pounds) bone-in chicken breasts, skin removed
- 2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
- 1 teaspoon garlic salt
- Freshly ground pepper to taste
- ½ cup flour
- 1 tablespoon canola oil
- 1 ¼ pounds small red potatoes
- ¾ cup frozen, thawed pearl onions
- 1 cup small baby carrots
- ¾ cup reduced-sodium chicken broth
- 8 ounces small baby bella or white mushrooms
- Chopped fresh thyme (optional)
Combine the Herbs de Provence, garlic salt and pepper on a dinner plate. Spoon flour on to second dinner plate. Coat each chicken breast in the herb mixture; then dredge well in flour.
Heat oil in a large skillet. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3-4 minutes per side). Cook chicken in two batches if necessary so as not to crowd the pan.
Place chicken in a large slow cooker and add remaining ingredients except fresh thyme. Cover slow cooker and cook on high for 4 hours or on low for 8 hours. Sprinkle with fresh thyme before serving, if desired.
Makes 6 servings.
Nutritional analysis per serving: Calories: 430, Fat: 8g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 100mg, Sodium: 400mg, Potassium: 771mg, Carbohydrates: 43g, Fiber: 4g, Sugar: 5g, Protein: 45g, Vitamin A: 90%, Vitamin C: 60%, Calcium: 4%, Iron: 20%
Mexican: Omit Herbs de Provence and sprinkle chicken with 2 teaspoons chili powder, 1 teaspoon ground cumin and 1 teaspoon dried oregano. Add 1 cup green or red salsa and 1 (4 ounce) can diced green chilies. Sprinkle with chopped fresh cilantro before serving, if desired.
Nutritional analysis per serving: Calories: 470, Fat: 8g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 100mg, Sodium: 630mg, Potassium: 604mg, Carbohydrates: 50g, Fiber: 5g, Sugar: 8g, Protein: 47g, Vitamin A: 90%, Vitamin C: 60%, Calcium: 6%, Iron: 20%
Mediterranean: Omit Herbs de Provence and sprinkle chicken with 2 teaspoons garam masala, an Indian seasoning found in the spice section of major retailers. Add 1 cup rinsed and drained canned garbanzo beans, ½ cup golden raisins and 2 tablespoons lemon juice.
Nutritional analysis per serving: Calories: 580, Fat: 9g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 100mg, Sodium: 480mg, Potassium: 740mg, Carbohydrates: 72g, Fiber: 8g, Sugar: 22, Protein: 50g, Vitamin A: 90%, Vitamin C: 60%, Calcium: 10%, Iron: 30%
Italian: Omit Herbs de Provence and sprinkle chicken with 2 teaspoons Italian herb seasoning. Add ½ cup chopped sun-dried tomatoes (not oil packed).
Nutritional analysis per serving: Calories: 460, Fat: 8g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 100mg, Sodium: 410mg, Potassium: 589mg, Carbohydrates: 47g, Fiber: 4g, Sugar: 6g, Protein: 47g, Vitamin A: 90%, Vitamin C: 60%, Calcium: 10%, Iron: 30%
# # # About the United States Potato Board
The United States Potato Board was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Recognized as an innovator in the producer marketing industry, the USPB adopted a new campaign in 2008. “Potatoes… Goodness Unearthed®” showcases the appeal of naturally nutrient-rich potatoes, also known as America’s favorite vegetable. Based in Denver, Colo., the USPB represents more than 4,000 potato growers and handlers across the country. To unearth more goodness about the USPB and its programs, visit www.potatogoodness.com.
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