Chicken and Potatoes
prep time
10 min
cook time
35 min
serves
4
difficulty
Easy
Ingredients
- 8boneless, skinless chicken thighs
- salt and fresh cracked black pepper
- 2 tbspolive oil
- 1 smallonion, sliced
- 1 lbred or yellow potatoes, diced into large chunks
- 8cloves garlic, peeled and smashed (or 2 elephant garlic cloves, halved and smashed)
- ½ cupdry white wine
- 1 cupchicken stock
- 1bay leaf
- cooked basmati rice and peas, to serve
Method
- 01
Season both sides of the chicken thighs generously with salt and pepper.
- 02
Heat a large skillet over medium. Add olive oil. When the oil is hot, add all the chicken pieces and cook undisturbed until golden, 4–5 minutes. Flip and brown the other side.
- 03
Add the onion, potato chunks, and garlic. Toss so everything is coated in the pan drippings and begins to cook down.
- 04
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook until the wine has reduced by half, about 3 minutes.
- 05
Add the chicken stock and bay leaf. Cover, reduce heat to low, and simmer 25 minutes until the potatoes are tender and the chicken is cooked through.
- 06
Smash one of the potato chunks against the side of the pan and stir it in to thicken the sauce.
- 07
Remove the bay leaf. Serve over basmati rice with peas.
Notes
- ✦
Removing the fat from chicken thighs is optional and meditative. Do it if you have the bandwidth. Skip it if you don't. The dish works either way.
- ✦
Elephant garlic is milder and sweeter than regular garlic. Either works. The garlic gets very soft and almost melts into the sauce, so don't worry about it being too strong.
- ✦
The smashed potato trick is the whole move. Don't skip it.
✦ Recipe Card
Chicken and Potatoes
prep
10 min
cook
35 min
serves
4
Ingredients
- 8boneless, skinless chicken thighs
- salt and fresh cracked black pepper
- 2 tbspolive oil
- 1 smallonion, sliced
- 1 lbred or yellow potatoes, diced into large chunks
- 8cloves garlic, peeled and smashed (or 2 elephant garlic cloves, halved and smashed)
- ½ cupdry white wine
- 1 cupchicken stock
- 1bay leaf
- cooked basmati rice and peas, to serve
Method
- 01Season both sides of the chicken thighs generously with salt and pepper.
- 02Heat a large skillet over medium. Add olive oil. When the oil is hot, add all the chicken pieces and cook undisturbed until golden, 4–5 minutes. Flip and brown the other side.
- 03Add the onion, potato chunks, and garlic. Toss so everything is coated in the pan drippings and begins to cook down.
- 04Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook until the wine has reduced by half, about 3 minutes.
- 05Add the chicken stock and bay leaf. Cover, reduce heat to low, and simmer 25 minutes until the potatoes are tender and the chicken is cooked through.
- 06Smash one of the potato chunks against the side of the pan and stir it in to thicken the sauce.
- 07Remove the bay leaf. Serve over basmati rice with peas.
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