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White Wine & Herb Braised Chicken and Potatoes


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 15 minutes
  • Yield: 6 servings 1x

Description

White Wine & Herb Braised Chicken and Potatoes might sound like a mouthful, but it is only a mouthful of deliciousness! It’s the perfect chicken dinner, the one-pot-wonder, or Sunday chicken. A chicken dinner that is packed full of fresh herbs, a decadent white wine and butter sauce, chicken thighs and creamy Yukon gold potatoes.


Ingredients

Scale
  • 6 chicken thighs, bone-in and skin-on
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 1 pound baby Yukon gold potatoes, quartered or halved depending on size
  • 1 small onion, diced
  • 2 tablespoons butter
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons chopped garlic
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock

Instructions

  1. Generously season the chicken thighs with salt and pepper. Heat the olive oil over medium heat in a large skillet or braising pan. Sear the chicken on both sides until the skin is crispy and brown, about 3-5 minutes on each side. Remove the chicken and set aside. Add in the potatoes and onion and saute for another 3-5 minutes.
  2. Add in the butter, rosemary, parsley and garlic to the potatoes. Toss to coat. Deglaze the bottom of the pan with the white wine and then pour in the chicken stock. Nestle the chicken thighs back into the pan so that they are at least halfway covered by the chicken stock. Bring the sauce to a simmer, reduce the heat to low and cover with a lid.
  3. Braise the chicken on low heat for 30 minutes. Remove the lid and braise for another 15 minutes on low heat, allowing the sauce to reduce and thicken slightly. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
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