little red potatoes
If you want to fry your chicken, you should soak it in some buttermilk for about half an hour in the fridge, but five or six hours would be better. (Buttermilk is a natural tenderizer) In a skillet that will hold two cups of canola, peanut, or vegetable oil. You'll have about 1/8 inch of oil. Get the oil hot about 325 degrees. You'll have to adjust the temp to make sure that it doesn't flare up and cause a fire. (Adding cold chicken will lower the temp of the oil, you'll just have to adjust it so that it is good and hot so that the chicken doesn't absorb the oil.) Don't drain the chicken take it directly from the buttermilk and dredge it in some seasoned flour with a couple table spoons of cornstarch added to the flour mixture. Take your hand and squeeze the flour onto the chicken. (This will make a great crumb on the chicken) Cook chicken until it is completely cooked twelve to fourteen minutes on each side. Drain on a rack, you can keep it warm in a low oven until the entire meal is done.
You can bake the chicken in the oven, rub with olive oil and some rosemary and bake until it is done. If a whole bird rub some butter and chopped rosemary under the skin and bake in a very hot oven uncovered breast side down on a rack. Check at 30 minutes and turn the chicken breast side up. Check in 15 minutes and see if it is done. This will give you a very crispy skin.
Depending on what kind of veggies you have try to steam them, season with salt and pepper and a dab of butter. If you gave some zucchini steam it until tender, heat some of the tomato sauce and add the zucchini, salt and pepper to taste.
Par-boil your potatoes. Leave the skins on, par-boil and then make a cream sauce and add tender potatoes to the sauce, add some fresh tender young peas (frozen are OK) and cook until bubbly for a real treat add a couple slices of American cheese to the sauce and stir until cheese is melted and sauce is smooth and then add the potatoes and peas.
Or you can par-boil the potatoes in the skins, when tender slice in thick slices into a casserole dish and drizzle some melted garlic butter over them and back for fifteen minutes.
Or you can make a potato salad: Boil the potatoes until tender, cool and then cut into bite sized pieces leave the skins on. Cut up a medium sized dill pickle into small pieces, add a rib of celery diced small, and four or five green onions or a small or half a med sized onion. My secret ingredient is to add some of the pickle juice about a couple table spoons should do the trick. Mix some mayo, yellow mustard, salt and pepper together. Just enough to give the pieces of potato mixture a creamy coat. Mix well and chill and serve.
Hopefully you have some cooking experience. Season and braise the chicken...add tomato sauce and cook...add sliced potatoes and cook...add veggies and cook. You'll figure out the times by the doneness of everything. Canned tomatoes would work better. Using a crock pot I'd just add everything and cook al day.
If you have any basil, you could make a tomato basil marinade for the chicken. Roast the potatoes with olive oil and salt & pepper, Then steam the veggies and serve with lemon butter.
How about a Greek Bake...
chicken, eggplant, squash, bell pepper, potatoes, feta cheese, olives, tad of lemon juice, chunky tomato sauce...
Baked chicken with chopped red potatoes ( season as u like)
Mix the vegetables with the tomato sauce for a soup.