Braised Chicken Thighs With Rosemary Potatoes
A one pot dinner with ingredients you can use from your pantry. Tasty and elegant dinner that is easy to clean up, means it’s one of my favorites 😉 This recipe is adapted from Lidia Bastianich’s Recipe. I tweaked some things to tailor it to my family’s taste buds. This meal is perfect for 2 people. If you have extra potatoes left, save them and fry them up for breakfast for the next day! Enjoy!
Ingredients:
- 4 Chicken Thighs
- Salt and Pepper to taste
- 1/4 Cup Flour for braising
- 1 Tablespoon Veggie Oil
- 4 Cleaned Russets Cut up small with skins on
- 1 Tablespoon Olive Oil
- 3 cloves garlic-smashed
- 3 sprigs Rosemary
- 1/2 Cup Red Wine Vinegar
- 1/2 Cup White Cooking Wine
- Place flour in Ziploc bag with salt and pepper.
- Take chicken thighs and place in Ziploc bag. Shake up chicken until all sides are covered.
- Heat large braising pan over medium heat, add veggie oil, then brown chicken thighs on all sides for 20 mins.
- While chicken is browning, begin the potatoes. Chop potatoes up into small quarters.
- Set chicken aside once browned.
- Add potatoes to pan, Add salt and pepper to potatoes and fry on all sides of potatoes until brown and crisp.
- Remove from pan and drain liquid from pan.
- Add olive oil to pan and re heat pan to medium heat.
- Add peeled, smashed garlic to hot oil and toss around until fragrant, about 2 mins, then remove garlic.
- Then add chicken first, then potatoes on top. Followed by Rosemary sprigs, then vinegar and wine.
- Cover pan with lid for 20-25 mins or until chicken is cooked through. Enjoy!