Braised Chicken with Garlic and Potatoes

Braised chicken with garlic & potatoes, served over red quinoa

Braised chicken with garlic & potatoes, served over red quinoa


There is nothing tastier than slow-cooked chicken thighs braised on the stove-top.  I love to cook them along with fresh fingerling potatoes, sweet cippolini onions and whole garlic cloves in chicken broth for a savory sauce.  Sometimes I throw in a few kalamata olives as well for added flavor.  These juicy morsels are delicious served atop a pile of red quinoa, with some fresh braising greens on the side.




2 T olive oil

4 chicken thighs (or drumsticks)

1 cippolini onion or 1/2 a yellow onion, chopped

6-8 whole garlic cloves, peeled

1 lb fingerling potatoes, cut into bite-size pieces

1 cup chicken stock

Fresh herbs (sage, thyme, rosemary, or chives)

Sea salt and fresh cracked pepper




Heat olive oil in a large cast-iron skillet.  Brown the chicken thighs for 2-3 minutes on each side; remove from pan.  Lightly sauté the onion, garlic cloves, and potatoes, then place the chicken thighs back in the skillet, skin-side down, and season with salt and pepper.  Pour in the chicken stock, cover and simmer for 15 minutes.  Add the fresh herbs, turn the chicken over and continue cooking for 10-15 more minutes. 


Serves 4


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