with winter still trying to hang on, i wanted to try to get in some more comfort meals. it seems like braising is made for winter. slow cooking in a dutch oven with the house smelling good..my kinda thing. when i took out some chicken thighs this morning and bought some gorgeous red potatoes that were on sale yesterday, i was thinking more along the lines of roasted thighs and baked potatoes. but then i started thinking about braising the chicken and somehow incorporating those red beauties i just bought. i didn't just want to toss them in the dish, i wanted them golden and caramelized. sometimes, i am thankful for my imagination running wild on me. i was not sure if it would work but i thought, why not sear the potatoes in the chicken drippings and then let them sop up the juices while they bake? the potatoes listened very well. they did their job wonderfully. and you know what? i think they kinda enjoyed it. i think one of the potatoes was smiling at me while i was photographing the food. uh oh. there goes my imagination again. 🙂
- 3 tablespoons vegetable oil -
- 6 chicken thighs - raw
- 1/3 cup flour -
- 6 red potatoes - cut in half if small or quartered if larger
- 4 cloves garlic - minced
- 1/2 onion - sliced
- 1 tablespoon tomato paste -
- 1/2 teaspoon dried thyme -
- 1 bay leaf -
- 2 cups chicken stock -
- preheat the oven to 350 degrees.
- in a dutch oven, add the vegetable oil and preheat the pan over medium high heat.
- season the chicken thigh with salt/pepper on both sides.
- add the flour to a flat plate. dredge the seasoned chicken thighs in the flour on both sides.
- add the chicken to the hot pan. do not over crowd the pan... cook in batches, if need be.
- allow the thighs to sear on each side, cooking about 3-4 minutes on each side before turning over. remove the chicken to a plate.
- add the red potatoes to the pan, surface area down. season generously with salt/pepper to taste.
- allow the potatoes to sear as well, by not moving them for a few minutes. remove the potatoes to the plate with the chicken.
- add the garlic, onion, tomato paste, dried thyme and bay leaf to the pan. saute for a couple minutes until the onions are slightly tender.
- stir in the chicken stock, scraping the bits from the bottom of the pan.
- add the reserved chicken thighs and red potatoes back to the pan.
- bring the mixture to a simmer, cover and place in the preheated oven for about 30 minutes or until chicken is cooked through and the potatoes are tender.
- look at those red beauties!