Chicken thighs braised in rich stock along with baby potatoes, shiitake mushrooms, fresh herbs, and black olives makes for a delicious dish of Braised Chicken and Potatoes worth raving about.
If you love this recipe for braised chicken with potatoes, you may also like this Carnele De Panela. For for more Brazilian recipes check out this Churrasco Steak with Grilled Veggies and this Shrimp Stew. Or try this Braised Chicken With Mushrooms and Broccoli.
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This chicken stew is a popular comfort food in Brazil. I grew up eating this stew which is called “Frango com Batata” in Portuguese, much like this Carne de Panela. It is a hearty, soul-warming dish that has been enjoyed by generations of Brazilians, bringing together both cultural and regional influences.
The combination of flavors in this dish reflects Brazil’s diverse culinary heritage, influenced by Indigenous, Portuguese, and African culinary traditions. As a result, this recipe for braised chicken is a good representation of the multiculturalism that exists in Brazil today.
Why You’ll Love This Recipe For Braised Chicken Thighs and Potatoes
Hearty: Braised chicken and potatoes is a hearty and filling meal.
Moist chicken: Braised chicken recipes result result in extremely moist and juicy chicken. You’ll find more information about braising in this recipe post.
Flavorful: The combination of herbs, chicken broth and olives makes this dish super flavorful.
Ingredients For This Braised Chicken Thighs Recipe
- Chicken – Use a combination of thighs and legs.
- Olive oil – Extra virgin olive oil is best but any kind will work.
- Onion – Chopped onion is great but any type of onion will be okay.
- Garlic – Fresh minced garlic adds the best flavor but jarred is okay too.
- Chicken stock – Choose a low sodium stock so you can control the amount of salt to help simmer the chicken.
- Flour – A touch of flour to thicken up the sauce, use a gluten-free flour if you want to make a gluten-free dish.
- Shiitake mushrooms – Shiitake mushrooms, sliced, add a unique umami flavor.
- Baby potatoes – Baby potatoes work well or you can use Yukon potatoes and chop them.
- Olives – Kalamata olives are the best option, pitted, but other black olives will work.
- Salt and pepper – Add to your taste preference.
- Bay leaves – Bay leaves add flavor to this braised chicken leg recipe.
- Fresh thyme – Fresh thyme complements the flavors of this dish well.
How To Make Braised Chicken Legs
Step 1: Season chicken with salt and pepper and brown in hot oil in a cast iron pot. Cook over high heat until golden brown and the skin is crispy on both sides. Transfer to a plate and set aside.
Step 2: Add the onions and garlic to the pot, scrapping off the brown bits, and sauté until softened and fragrant.
Step 3: Deglaze the pot with the chicken stock and whisk in flour until broth has thickened.
Step 4: Add the mushrooms and transfer the chicken back into the pot.
Step 5: Season with more salt and pepper, add fresh thyme and bay leaves.
Step 6: Cover the pot and cook 10 minutes on medium heat.
Step 7: Meanwhile peel and slice baby potatoes in half.
Step 8: Add potatoes to pot and cook for an additional 20 minutes.
Step 9: Garnish chicken with fresh thyme or your preferred herb and serve.
Tips and Variations For This Braised Chicken Recipe
Make sure the pieces of chicken are about the same size. Consistently sized chicken will cook up at the same pace.
Change up the olives. Try a different type of black olive or use green olives.
Add more vegetables. Slip in a few carrots or add leeks to this braised chicken dish.
Use different spices. Try rosemary, oregano or any of your favorite spices.
Stir in some wine. Adding some white wine or cooking sherry adds a touch of sweetness.
FAQs
Depending on what kind of chicken (legs/breasts), it can take up to 40 minutes or so to braise the chicken. A cooked braised chicken thigh should have an internal temperature of 165°F.
Braised chicken thighs or any type of braised chicken results in moist and tender meat.
If your chicken is tough it could be because it was overcooked. Watch the chicken carefully and test for doneness a few minutes before the recommended cook time so it doesn’t overcook.
Make ahead and storage
You can make this dish ahead of time and store it in the fridge for up to 3 days. You can also freeze this dish for up to 3 month. Defrost in the fridge overnight and reheat on the stove or in the microwave.
Looking for more chicken recipes:
- Slow Cooker French Onion Chicken
- Oven Baked Chicken Drumsticks
- Slow Cooker BBQ Chicken Thighs
- Air Fryer Orange Chicken
Kitchen tools used
Pictured in this recipe is the Le Creuset Enameled Cast Iron Signature Cassadou, 3.75 qt., color Thyme. The Cassadou is not as shallow as the braiser and not as deep as the dutch oven. It has the perfect depth for this braised chicken recipe.
For an alternative that will work well at a lower price point, check out this Lodge 3.6 Quart Enameled Cast Iron Oval Casserole which I also own, love and recommend.
A Silicone Whisk that is non-scratch perfect to thicken sauces and not leave marks in your cast iron pan.
Braised Chicken and Potatoes
Ingredients
- 2 lb chicken thighs and legs
- 1 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 cups chicken stock
- 1 tbsp flour
- 2 cups shiitake mushroom sliced
- 1 lb baby potatoes
- 4 oz kalamata olives pitted
- salt and pepper to taste
- 2 bay leaves
- fresh thyme
Instructions
- Season chicken well on both sides with salt and pepper. Heat oil in cast iron pot and brown chicken over high heat, skin side down until skin is crispy and golden brown, then turn to the other side (about 8 minutes). Transfer chicken to a plate and set aside.
- Add onions and garlic to the pot scrapping off the brown bits from the pot. Sauté until softened and fragrant (about 3 minutes)
- Deglaze the pot with the chicken stock. Whisk in flour until broth has thickened (about 2 minutes)
- Add mushrooms and transfer chicken back into the pot. Snuggle chicken into the broth.
- Season once again with salt and pepper, add fresh thyme and bay leaves.
- Cover the pot and cook for about 10 minutes on medium heat.
- Meanwhile peel and slice baby potatoes in half. You should end up with small potatoes chunks that will cook quickly.
- Add potatoes into the pot and cook for an additional 20 minutes.
- Garnish chicken with fresh thyme or herb of choice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
