It’s cold and raining, finally! We need the rain so badly here in Northern California. And, cold and rain also mean, time for comfort food. Braises are perfect winter food but often take way too much time and effort for a weeknight dinner. This one pan chicken braise with potatoes, olives and lemon is easy and delicious and quick. Most of the cooking is done in the oven, undisturbed. To complete the meal you only need a salad or some seasonal side dish. Best of all, there is only one pan to wash. Serve this meal right out of the skillet.
One Pan Chicken with Potatoes, Olives, and Lemon
- 4 chicken thigh/leg quarters
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 3/4 cup chicken stock
- 1/2 cup white wine
- 12 oz of baby potatoes, fingerlings or halved (or quartered) larger potatoes
- 5 garlic cloves, peeled and smashed
- 1/2 olives, pitted if you want. I used a mixture of green and black.
- 1 small lemon, washed, ends removed, cut into 6 wedges
- 6 thyme sprigs
- Preheat the oven to 450 degrees F
- Season the chicken with salt. Heat a large, heavy ovenproof skillet over medium high heat. Swirl in the oil. Cook the chicken (skin side down) for about 10 minutes or until it is well browned and releases easily from the pan. Flip the chicken skin side up and push to one side.
- Add the stock and white wine. Add the potatoes. Bring to a boil and add the garlic, olives, lemon wedges, and thyme to the liquid. Position the chicken on top of the potatoes and return to a boil.
- Transfer the skillet to the oven. Roast until the potatoes are tender and the chicken is cooked through this will take 35-45 minutes.
Do you think the folks at Fiesta Friday would like this? I am going to take it to Fiesta Friday #97 which I am co-hosting with Johanne from the blog French Gardener Dishes. You can read about all the wonderful food being served at Angie’s Fiesta Friday, click on the link to Fiesta Friday #97.