Braised Chicken with Potatoes and Chive Butter Sauce
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, ½-inch sliced
- 6 cloves garlic, thinly sliced
- ⅔ cup chicken stock
- 1 lemon, sliced
- 1 teaspoon lemon juice, from 1 lemon, plus more to taste
- 4 tablespoons salted butter, cold
- Freshly cracked black pepper, for serving
- 2 tablespoons finely chopped chives, for serving
- Cooked rice or couscous, for serving
Directions
- Preheat the oven to 400°F with a rack in the center position.
- Bring a pot of water to a boil over high heat and salt it. Boil the potatoes for 5 minutes or until barely fork tender. Drain. Once cool enough to touch, cut the potatoes in half.
- Meanwhile, heat the olive oil in a large ovenproof skillet or braiser over medium-high heat. Season the chicken all over with 2 teaspoons kosher salt.
- Working in batches, place the chicken skin side down in the braiser until the skin is browned, about 4-5 minutes. Flip the chicken over, and cook until browned, about 3 more minutes longer. Transfer the chicken to a plate. While the last batch of chicken is browning, place as many potatoes that will fit, cut side down into the skillet and cook until lightly browned, 1-2 minutes. Transfer the potatoes to the plate with the chicken and continue until all the chicken and potatoes are browned.
- Add the shallots to the skillet and toss until lightly browned, about 2-3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the chicken stock and bring to a simmer. Transfer the chicken back to the pan, skin side up. Nestle the potatoes and lemon slices in between or on top of the chicken.
- Place in the oven and cook until the internal temperature of the chicken reads 165°F on an instant read thermometer and the potatoes are tender, 35 minutes.
- Remove the chicken from the oven. Transfer the chicken to a plate. Stir in the lemon juice and butter. Once the butter is melted into the sauce, season to taste with salt and lemon juice if desired. Transfer the chicken back to the braiser and sprinkle with paper and chives.
- Serve family style over cooked rice or couscous.