Braised Chicken with Potatoes Recipe
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.
Servings: 4
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
Calories: 763kcal | Carbohydrates: 39g | Protein: 46g | Fat: 48g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 226mg | Sodium: 807mg | Potassium: 1490mg | Fiber: 7g | Sugar: 7g | Vitamin A: 298IU | Vitamin C: 26mg | Calcium: 66mg | Iron: 4mg