logo
Simply Delicious

One-Pot Braised Chicken & Potatoes

ChickenPotatoGastro-Pub

Time: 50 minutes

Yield: 6 servings

recipe image

About

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.

Recommended Articles

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

Step 1 -Position an oven rack in the center position.

Step 2 -Preheat the oven to 400 degrees F.

Step 3 -In a large pot of salted, boiling water, add the potatoes and cook until just fork tender, about 5 minutes.

Step 4 -Drain the potatoes.

Step 5 -Allow the potatoes to cool until safe to handle, then cut the potatoes in half.

Step 6 -In a large, ovenproof skillet over medium-high heat, add the olive oil.

Step 7 -Season the chicken thighs evenly with 2 teaspoons of the salt.

Step 8 -In batches, add the chicken thighs to the hot oil, skin-side down, and cook until the skin has browned, about 4-5 minutes.

Step 9 -Flip the chicken thighs and cook until they have browned on the bottom, about 3 minutes. They will not be cooked through yet.

Step 10 -Transfer the chicken thighs to a plate and repeat until all of the chicken thighs are browned.

Step 11 -Add as many of the potatoes, cut-side down, as will fit in the skillet and cook until lightly browned, about 1-2 minutes.

Step 12 -Transfer the potatoes to the plate with the chicken thighs and repeat with the remaining potatoes.

Step 13 -Add the shallots to the skillet and cook, while stirring, until lightly browned, about 2-3 minutes.

Step 14 -Add the garlic to the shallots and cook, while stirring, until fragrant, about 1 minute.

Step 15 -Add the chicken stock to the shallot mixture and bring it to a simmer.

Step 16 -Add the chicken thighs to the simmering stock mixture, skin-side up.

Step 17 -Nestle the potatoes between the chicken thighs in the skillet.

Step 18 -Place the lemon slices on top of the chicken and the potatoes.

Step 19 -Roast the chicken and the potatoes until the chicken thighs reach an internal temperature of 165 degrees F, about 35 minutes.

Step 20 -Transfer the chicken thighs to a plate.

Step 21 -Add the lemon juice and the butter to the skillet and stir to combine.

Step 22 -Season the sauce with the extra salt, as needed.

Step 23 -Add the chicken thighs back to the sauce.

Step 24 -Plate the chicken and the potatoes over the rice and top with the sauce.

Step 25 -Top with the fresh cracked pepper and the chives and serve.

Explore More Favorites