Braised Herb Chicken Thighs With Potatoes Recipes

HERB-ROASTED CHICKEN THIGHS WITH POTATOES

Steps:

• Make the vinaigrette: In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de Provence, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper.
• Bake: Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving.

BRAISED HERB CHICKEN THIGHS WITH POTATOES

Steps:

• Combine first 6 ingredients in a large zip lock plastic bag. Add chicken, seal bag, shaking to coat.
• Heat oil in a dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly browned. Add carrots, and onion, cook 3 minutes, stirring frequently. Add broth, wine and potatoes; bring to a boil. Reduce heat and simmer 35 minutes or until chicken is done and vegetables are tender.

BRAISED HERB CHICKEN THIGHS WITH POTATOES

Steps:

• Combine first 6 ingredients in a large zip-top plastic bag.
• Add chicken; seal bag, shaking to coat.
• Heat oil in a Dutch oven over medium heat.
• Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown.
• Add carrot and onion; cook 3 minutes, stirring frequently.
• Add broth, wine, and potatoes; bring to a boil.
• Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON

Steps:

• Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
• Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
• Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.