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Braised Chicken with potatoes and chive butter sauce


COOK TIME: 35 minutes


  • ​6-8 Chicken thighs, bone-in, skin on, about 3 lbs.

  • 2 tablespoons of olive oil

  • 1/2 lb. Petite Yukon Potatoes

  • 2 teaspoons of salt

  • 1 teaspoon of pepper

  • 6 cloves of garlic, thinly sliced or roughly chopped

  • 2 large shallots, peeled and quartered

  • 1/3 cup chicken stock

  • 4 tablespoons of butter

  • 2 lemons (1 juiced, 1 sliced)

  • 2 tablespoons of chives, finely chopped

  1. Preheat oven to 400 degrees F.

  2. Bring a pot of salted water to a boil and cook potatoes until barely fork tender. Drain and set aside to cool. Once they cool, cut them in half.

  3. Heat olive oil in a large braiser set over medium-high heat. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper.

  4. Place the chicken skin side down in the braiser for 4-5 minutes without disturbing them to brown. Flip the chicken over, skin side up.

  5. Nestle the potatoes, garlic, shallots and lemon slices in between the chicken pieces.

  6. Pour in the chicken stock and bring to a simmer. Place the lid on the braiser and set in the oven for 35 minutes until the internal temperature of the chicken reads 165 degrees F with an instant read thermometer.

  7. Remove from the oven and add butter to the pan, drizzle with lemon juice and sprinkle with chives. When the butter is melted and incorporated into the sauce, it is ready to be served over rice of couscous. 

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