There is a longing in our times for fast, easy dinners that don’t dirty up a bunch of dishes. This is my favorite dinner to meet all of those needs.
This is an unconventional braise because it is left open to allow the chicken broth and wine to evaporate, effectively steaming the chicken while cooking the potatoes. When searing the chicken thighs, you may need to cook them in batches to get an even nice browning on the skin. Feel free to replace the thighs with breasts if you prefer.
Serve it with a green salad on the side or, if you want some cooked greens, fold one bunch of stripped and cut kale leaves into the potatoes.
Read more: A Week of Dinners from Abra Berens
Mustard-Braised Potatoes with Chicken Thighs
- 4 to 6
bone-in, skin-on chicken thighs (6 ounces each)
Salt and freshly ground black pepper
- 3 sprigs
fresh thyme (optional)
- 2 tablespoons
whole-grain or Dijon mustard, or a mix
- 1 cup
medium onion (8 ounces), cut into thin slices
- 3 cloves
garlic, minced (optional)
- 2 pounds
fingerling potatoes or any sort of small potato, cut in half unless they are very small
- 1 cup
low-sodium chicken broth, chicken stock, or water
- 1/2 bunch
fresh parsley leaves, roughly chopped
Heat the oven to 375°F.
Pat the chicken thighs dry and generously season with salt and pepper. Over high heat, add a glug of neutral oil to an ovenproof frying pan. Add the chicken, skin-side down, and brown the skin until golden and crispy, 5 to 7 minutes. Transfer to a plate without cooking the other side.
Add the thyme and mustard to the pan and briefly fry in the drippings, about 30 seconds. Deglaze the pan with the wine, scrapping up the drippings and allowing the wine to reduce by half, about 2 minutes. Add the onion and garlic, and sweat until tender, about 7 minutes. Add the potatoes and stock and a big pinch of salt. Place the thighs on top, skin-side up, and bring to a boil.
Transfer to the oven and bake, uncovered, until the thighs are cooked through and the potatoes are tender, about 25 minutes. Remove from the oven, garnish with the parsley, and serve, sauce and all.
Reprinted with permission from Ruffage by Abra Berens, Chronicle Books, 2019.
Find the book: Ruffage: A Practical Guide to Vegetables, by Abra Berens
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