Recipe Background
One-Pot Braised Chicken & Potatoes are exactly what you want from an elegant meal with minimal clean-up. The chicken thighs are succulent with crispy skins, the potatoes are tender and fluffy, and the sauce is buttery, fragrant, and with loevly notes of lemon. When One-Pot Braised Chicken & Potatoes are served over rice, your taste buds are in for a dinner so good, they won't want to save room for dessert! After all, making dessert would also mean more dishes to do.
One-Pot Braised Chicken & Potatoes are exactly what you want from an elegant meal with minimal clean-up. The chicken thighs are succulent with crispy skins, the potatoes are tender and fluffy, and the sauce is buttery, fragrant, and with loevly notes of lemon. When One-Pot Braised Chicken & Potatoes are served over rice, your taste buds are in for a dinner so good, they won't want to save room for dessert! After all, making dessert would also mean more dishes to do.
Ingredients
For the chicken and potatoes:
- 1 pound baby Yukon Gold potatoes
- 2 tablespoons extra-virgin olive oil
- 8 chicken thighs bone-in and skin-on, fat trimmed
- 2 teaspoons kosher salt plus more, to taste
- 2 large shallots cut into 1/2-inch slices
- 6 cloves garlic thinly sliced
- 2/3 cup chicken stock
- 1 lemon sliced
- 1 1/2 teaspoons lemon juice
- 4 tablespoons salted butter cold
Optional, for serving:
- rice to taste, cooked and hot
- freshly cracked black pepper to taste
- 2 tablespoons fresh chives finely chopped
Directions
- Position an oven rack in the center position.
- Preheat the oven to 400 degrees F.
- In a large pot of salted, boiling water, add the potatoes and cook until just fork tender, about 5 minutes.
- Drain the potatoes.
- Allow the potatoes to cool until safe to handle, then cut the potatoes in half.
- In a large, ovenproof skillet over medium-high heat, add the olive oil.
- Season the chicken thighs evenly with 2 teaspoons of the salt.
- In batches, add the chicken thighs to the hot oil, skin-side down, and cook until the skin has browned, about 4-5 minutes.
- Flip the chicken thighs and cook until they have browned on the bottom, about 3 minutes. They will not be cooked through yet.
- Transfer the chicken thighs to a plate and repeat until all of the chicken thighs are browned.
- Add as many of the potatoes, cut-side down, as will fit in the skillet and cook until lightly browned, about 1-2 minutes.
- Transfer the potatoes to the plate with the chicken thighs and repeat with the remaining potatoes.
- Add the shallots to the skillet and cook, while stirring, until lightly browned, about 2-3 minutes.
- Add the garlic to the shallots and cook, while stirring, until fragrant, about 1 minute.
- Add the chicken stock to the shallot mixture and bring it to a simmer.
- Add the chicken thighs to the simmering stock mixture, skin-side up.
- Nestle the potatoes between the chicken thighs in the skillet.
- Place the lemon slices on top of the chicken and the potatoes.
- Roast the chicken and the potatoes until the chicken thighs reach an internal temperature of 165 degrees F, about 35 minutes.
- Transfer the chicken thighs to a plate.
- Add the lemon juice and the butter to the skillet and stir to combine.
- Season the sauce with the extra salt, as needed.
- Add the chicken thighs back to the sauce.
- Plate the chicken and the potatoes over the rice and top with the sauce.
- Top with the fresh cracked pepper and the chives and serve.
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