Braised Chicken Thighs

It’s a rare day that I decide to braise chicken but my god this dish really is so good. I can see adding this to my weekly rotation. I’m also pleased to announce this makes excellent left overs. You can reheat the chicken in the air fryer to preserve the crispy skin or remove the skin and microwave for a homey, second day dish. This is a one pot dish and while it takes a little longer than 30 minutes to come together, I promise it’s worth it.

Yield 4

Author Mya Allen

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

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Braised Chicken Thighs

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Ingredients

• 1 pound baby Yukon gold potatoes, halved
• 2 tablespoons extra-virgin olive oil
• 4 bone-in, skin-on, chicken thighs, fat trimmed (about1 1.5 pounds)
• Kosher salt to taste
• 4 shallots, cut into ½-inch slices
• 6 cloves garlic, thinly sliced
• a generous pinch of crush red pepper flakes
• 4 ish sprigs of fresh thyme
• 1/3 cup dry white wine
• 2/3 cup chicken stock
• 1 lemon, sliced
• Juice of half a lemon
• 4 tablespoons butter, cold, cut into 1 tablespoon
• Freshly cracked black pepper, for serving

Instructions

1. Preheat the oven to 400°F with a rack in the center position.
2. Heat the olive oil in a large ovenproof skillet medium-high heat. First dry, then season the chicken all over with the salt and pepper. Add the chicken, skin side down, to the skillet and cook until the skin is browned, about 6 minutes. Flip the chicken and cook until browned, about 4 minutes more. Transfer the chicken to a plate and reserve.
3. Add potatoes to the skillet, cut sides down, and cook until golden brown, 5-6 minutes. Transfer the potatoes to the plate with the chicken.
4. Add the shallots to the skillet and cook, stirring, until lightly browned, 2 to 3 minutes. Stir in the garlic, red pepper flakes and thyme and cook until fragrant, about 2 minutes.
5. Deglaze the pan with white wine. Be sure to scrape up any brown bits on the bottom of the pan with a wooden spoon. Add the chicken stock and bring to a simmer. Return the chicken to the pan, skin side up. Nestle in the potatoes and top with the lemon slices.
6. Transfer to the oven and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer and the potatoes are tender, about 15 minutes. Remove from oven and transfer the chicken to a plate. If your chicken cooking liquid is still very loose, remove lemon slices, and return pan to the stovetop and bring to a low boil to reduce the sauce.
7. Once the sauce is reduced, remove pan from heat. Stir in the lemon juice and butter. Stir consistently, allowing the butter to melt and coat the potatoes. The sauce will begin to appear glossy and luscious. Taste and season as needed with salt and pepper. Return the chicken to the sauce and garnish with fresh thyme.
8. Serve as it or with rice to soak up all the delicious sauce

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