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Braised Chicken with Potatoes and Chive Butter Sauce

Braised chicken with potatoes and chive butter sauce in a braising dish
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  50 min

Ingredients

  • 1 pound baby Yukon gold potatoes
  • 2 tablespoons extra-virgin olive oil
  • 8 bone-in, skin-on, chicken thighs, fat trimmed (about 3 pounds)
  • 2 teaspoons kosher salt, plus more to taste
  • 2 large shallots, cut into ½-inch slices
  • 6 cloves garlic, thinly sliced
  • ⅔ cup chicken stock
  • 1 lemon, sliced
  • 1 ½ teaspoons lemon juice, from 1 lemon
  • 4 tablespoons salted butter, cold
  • Freshly cracked black pepper, for serving
  • 2 tablespoons finely chopped fresh chives, for serving
  • Cooked rice, for serving (optional)
  • Couscous, for serving (optional)

Method

  1. Preheat the oven to 400°F with a rack in the center position.

  2. Bring a pot of water to a boil over high heat and salt it. Add the potatoes and cook for 5 minutes, or until just fork tender, then drain. Once cool enough to handle, cut the potatoes in half.

  3. Meanwhile, heat the olive oil in a large ovenproof skillet or braiser over medium-high heat. Season the chicken all over with the salt.

  4. Working in batches, add the chicken, skin side down, to the braiser and cook until the skin is browned, about 4-5 minutes. Flip the chicken and cook until browned, about 3 minutes more. Transfer the chicken to a plate. Add as many potatoes as will fit to the skillet, cut sides down, and cook until lightly browned, 1-2 minutes. Transfer the potatoes to the plate with the chicken. Repeat until all the potatoes are browned.

  5. Add the shallots to the skillet and cook, stirring, until lightly browned, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Add the chicken stock and bring to a simmer. Add the chicken to the broth, skin sides up. Nestle in the potatoes and top the chicken 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 35 minutes. Transfer the chicken to a plate.

  7. Stir in the lemon juice and butter until melted, then taste and season with salt. Return the chicken to the sauce and garnish with pepper and chives.

  8. Serve family style over cooked rice or couscous.