braised chicken with potatoes and chive butter sauce
Curated Farm Bags include the main ingredients in this recipe!
This is THE rich with flavor and buttery satisfaction recipe! If you love melt in your mouth buttery potatoes, then this is the dish for you. Plus, it all comes in one big dreamy pot of goodness.
3 pounds or 6-8 pieces of chicken thighs
2 tbsp olive oil
0.5 lb yukon potatoes
2 tbsp salt
1 tbsp pepper, freshly cracked
6 cloves, garlic, thinly sliced or roughly chopped
2 large shallots
1/3 cup chicken stock
4 tbsp butter
2 lemons (1 juiced + 1 sliced)
2 tbsp chives, finely chopped
Step 1: Heat oven to 400°F.
Step 2: Bring a pot of salted water to a boil and boil the potatoes until barely fork tender (they will continue to cook in the oven with the chicken). Drain and set aside to cool. Once they cool, cut them in half.
Step 3: Heat the olive oil in a large braiser set over medium-high heat. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper.
Step 4: Place the chicken skin side down in the braiser for 4-5 minutes without disturbing them to brown. (This may need to be done in 2 batches) Flip the chicken over, skin side up.
Step 5: Nestle the potatoes, garlic, shallots, and lemon slices in between the chicken pieces.
Step 6: Pour in the chicken stock and bring to a simmer. Place the lid on the braiser and set it in the oven for 35 minutes until the internal temperature of the chicken reads 165°F with an instant-read thermometer.
Step 7: Remove from the oven add the butter to the pan, drizzle with lemon juice and sprinkle with chives. When the butter is melted and incorporated into the sauce, it is ready to be served over rice or couscous.
The recipe and image are courtesy of The Modern Proper