Recipe by The Peppermill

Potato Wrapped Baby Chicken

add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings

No Allergens specified

This Passover, don’t feel restricted. Serve your family and guests Potato-Wrapped Baby Chicken, a gourmet dish made only of the basic ingredients.


Main ingredients

  • freshly ground Gefen Pepper

  • 4 large russet potatoes, peeled

Wine Pairing

Bartenura Pinot Grigio


To Prepare Potato Wrapped Baby Chicken


Mix olive oil, garlic, salt and pepper in a large Ziploc bag. Add chicken and allow to marinate for 15 to 20 minutes.


Use a mandoline or slicer to cut the potatoes lengthwise into very thin planks. Place in a bowl of cold water while preparing the chicken.


Place four slices of potato crosswise on your work surface, overlapping each slice on the one before. Place one piece of chicken vertically in the center of the potato slices. Bring the ends of the slices up and over the chicken, wrapping it closed. Use a toothpick to secure. Repeat with remaining chicken.


Heat two to three tablespoons of olive oil in a 10- to 12-inch frying pan. Add chicken, toothpick up, to the oil and fry until bottom is golden, about seven to eight minutes. Carefully remove the toothpick and flip the chicken over to fry the other side until golden and crispy. Repeat with remaining chicken.


This recipe may be frozen. To reheat, bring to room temperature and place in a 350 degree oven for 10 minutes.
Potato Wrapped Baby Chicken

Please log in to rate


Notify of
Inline Feedbacks
View all comments