Ingredients

The following ingredients have 4 Servings
  • 2 pounds 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)

Instruction

  • 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 the 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.