One-Pan Braised Chicken Thighs with Potatoes, Shallots, and Olives

Name: One-Pan Braised Chicken Thighs with Potatoes, Shallots, and Olives
Yield: Serves 4
Ingredients: 8 (5- to 7-ounce), bone-in chicken thighs, trimmed; 1 teaspoon, table salt, divided; 1/2 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; 3/4 cup, chicken broth; 1/3 cup, pitted kalamata olives, halved; 1/4 cup, dry white wine; 1/4 cup, oil-packed sun-dried tomatoes, chopped; 3 sprigs, fresh thyme; 1/4 cup, chopped fresh parsley; , Lemon wedges

56 comments

Appears in Cook's Country December/January 2021

Main Courses

Chicken

This bold braise is sure to become a favorite in your regular repertoire.

SERVES4

TIME1 hour 50 minutes

One-Pan Braised Chicken Thighs with Potatoes, Shallots, and Olives

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...

This is a members' feature.