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Braised Chicken with Potatoes

Braised Chicken with Potatoes: Comfort Food Made Simple

Discover the heartwarming Braised Chicken with Potatoes, a one-pot wonder that turns simple ingredients into a delicious feast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-In, Skin-On Chicken Thighs Boneless, skinless thighs optional but adjust cooking time.
  • 1 teaspoon Kosher Salt Adjust based on dietary needs.
  • 1 teaspoon Freshly Cracked Black Pepper Use to taste.
For the Potatoes
  • 1 pound Baby Yukon Gold Potatoes Substitute with any small waxy potato if needed.
For the Sauce
  • 2 tablespoons Extra-Virgin Olive Oil Can replace with butter for a richer taste.
  • 2 pieces Large Shallots Yellow onions can work as a substitute.
  • 3 cloves Garlic No substitutions recommended.
  • 1 cup Chicken Stock Opt for low-sodium varieties if necessary.
  • 1 piece Lemon Lime can be used but flavor may differ.
  • 2 tablespoons Lemon Juice Freshly squeezed for best flavor.
  • 2 tablespoons Salted Butter Unsalted butter can be used, just add salt to taste.
For Garnish
  • ¼ cup Finely Chopped Fresh Chives Green onions can be substituted if necessary.

Equipment

  • Ovenproof Skillet
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat oven to 400°F (200°C). Boil baby Yukon Gold potatoes for about 5 minutes until slightly tender. Drain and cut in half.
  2. In a large, ovenproof skillet, heat 2 tablespoons of olive oil. Season chicken thighs with kosher salt and brown skin-side down for 4-5 minutes. Flip and cook for 3 minutes more. Remove and set aside.
  3. In the same skillet, add halved Yukon Gold potatoes cut-side down. Cook for 5 minutes until golden brown, then set aside with chicken.
  4. Add chopped shallots to the skillet and sauté until lightly browned, about 3-4 minutes. Stir in minced garlic and cook for another minute.
  5. Pour in 1 cup of chicken stock, scraping up browned bits. Simmer, then nestle chicken thighs and potatoes back in, adding lemon slices on top.
  6. Cover and bake for 35 minutes or until chicken reaches 165°F (75°C).
  7. Stir in lemon juice and 2 tablespoons of salted butter until well combined. Coat chicken and potatoes with the sauce.
  8. Sprinkle with fresh chives. Serve family-style over rice or with crusty bread.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 36gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 900mgPotassium: 850mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 70mgIron: 3mg

Notes

Use a Dutch oven for best results. Don't crowd the skillet when browning chicken. Let chicken rest before serving.

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