One-Pan Braised Chicken Thighs with Potatoes, Shallots, and Olives
By Jessica RudolphPublished on October 28, 2020
Time
1 hour 50 minutes
Yield
Serves 4
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed1 teaspoon table salt, divided½ teaspoon pepper 1 teaspoon herbes de Provence 1 pound small red potatoes, unpeeled, halved5 shallots, halved through root end3 garlic cloves, sliced thin¾ cup chicken broth ⅓ cup pitted kalamata olives, halved¼ cup dry white wine ¼ cup oil-packed sun-dried tomatoes, chopped3 sprigs fresh thyme ¼ cup chopped fresh parsley Lemon wedges
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Pat chicken dry with paper towels. Sprinkle all over with ½ teaspoon salt and pepper. Sprinkle undersides of thighs (sides without skin) with herbes de Provence.
- Place chicken, skin side down, in cold 12-inch ovensafe nonstick skillet. Cook over medium-high heat until fat is rendered and skin is well browned, 8 to 11 minutes. Transfer chicken to plate, skin side up.
- Pour off all but 2 tablespoons fat from skillet. Heat fat over medium heat until shimmering. Add potatoes, shallots, and remaining ½ teaspoon salt and cook until beginning to brown, about 5 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, olives, wine, tomatoes, and thyme sprigs.
- Return chicken to skillet, skin side up, along with any accumulated juices on plate and bring to boil. Transfer skillet to oven and cook, uncovered, until chicken registers at least 185 degrees, 30 to 35 minutes.
- Transfer chicken to serving platter. Place skillet over high heat (skillet handle will be hot) and bring to boil. Cook until sauce is thick enough to coat back of spoon and potatoes are completely tender, about 7 minutes. Off heat, discard thyme sprigs and stir in parsley. Spoon sauce over chicken and serve with vegetables, passing lemon wedges separately.
Time
1 hour 50 minutesYield
Serves 4Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 teaspoon table salt, divided
½ teaspoon pepper
1 teaspoon herbes de Provence
1 pound small red potatoes, unpeeled, halved
5 shallots, halved through root end
3 garlic cloves, sliced thin
¾ cup chicken broth
⅓ cup pitted kalamata olives, halved
¼ cup dry white wine
¼ cup oil-packed sun-dried tomatoes, chopped
3 sprigs fresh thyme
¼ cup chopped fresh parsley
Lemon wedges
Test Kitchen Techniques
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 teaspoon table salt, divided
½ teaspoon pepper
1 teaspoon herbes de Provence
1 pound small red potatoes, unpeeled, halved
5 shallots, halved through root end
3 garlic cloves, sliced thin
¾ cup chicken broth
⅓ cup pitted kalamata olives, halved
¼ cup dry white wine
¼ cup oil-packed sun-dried tomatoes, chopped
3 sprigs fresh thyme
¼ cup chopped fresh parsley
Lemon wedges
Test Kitchen Techniques
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 teaspoon table salt, divided
½ teaspoon pepper
1 teaspoon herbes de Provence
1 pound small red potatoes, unpeeled, halved
5 shallots, halved through root end
3 garlic cloves, sliced thin
¾ cup chicken broth
⅓ cup pitted kalamata olives, halved
¼ cup dry white wine
¼ cup oil-packed sun-dried tomatoes, chopped
3 sprigs fresh thyme
¼ cup chopped fresh parsley
Lemon wedges
Test Kitchen Techniques
Why This Recipe Works
For this comforting dish of braised chicken and potatoes, we used bone-in chicken thighs: They stayed juicy and tender during the braise while rendering plenty of fat to deeply flavor the potatoes. We started the chicken skin side down in a cold nonstick skillet to gently render the fat and then added halved small potatoes and shallots to the drippings to pick up more flavorful browning. We added kalamata olives and sun-dried tomatoes for a savory punch and used wine along with chicken broth as the braising liquid for the perfect pop of acidity. To keep the chicken skin crispy, we returned the thighs to the skillet skin side up and braised them in the oven uncovered. Once the chicken was done, a quick boil on the stovetop reduced the braising liquid to a velvety pan sauce and finished cooking the potatoes. A shower of chopped parsley and a spritz of fresh lemon provided a lively finish.
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Pat chicken dry with paper towels. Sprinkle all over with ½ teaspoon salt and pepper. Sprinkle undersides of thighs (sides without skin) with herbes de Provence.
- Place chicken, skin side down, in cold 12-inch ovensafe nonstick skillet. Cook over medium-high heat until fat is rendered and skin is well browned, 8 to 11 minutes. Transfer chicken to plate, skin side up.
- Pour off all but 2 tablespoons fat from skillet. Heat fat over medium heat until shimmering. Add potatoes, shallots, and remaining ½ teaspoon salt and cook until beginning to brown, about 5 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, olives, wine, tomatoes, and thyme sprigs.
- Return chicken to skillet, skin side up, along with any accumulated juices on plate and bring to boil. Transfer skillet to oven and cook, uncovered, until chicken registers at least 185 degrees, 30 to 35 minutes.
- Transfer chicken to serving platter. Place skillet over high heat (skillet handle will be hot) and bring to boil. Cook until sauce is thick enough to coat back of spoon and potatoes are completely tender, about 7 minutes. Off heat, discard thyme sprigs and stir in parsley. Spoon sauce over chicken and serve with vegetables, passing lemon wedges separately.
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