We love braised chicken dishes at our house and with my cast iron skillet as my partner, I can’t go wrong. It perfectly and quickly places a crispy brown crust on the chicken skin.Then it’s high sides snuggle ingredients and sauces together to simmer the flavors into a delicious savory goodness. This braised chicken with lemon and potatoes fell right into this category.
Let’s take a look at some of the braised chicken dishes I’ve blogged about:
Chicken Marengo: Flavored with raisins, carrots, tomatoes, black olives in a sweet tangy basil and rosemary sauce. Exciting.
Tarragon Chicken: Simply a tarragon tomato sauce. Savory.
Sticky Lips Chicken: White wine, scallions in a veal demi glace. Omg.
And Chicken Galliano: Mushrooms and goat cheese and simmered in a anise flavored liqueur. Divine.
Thanks to Martha for our latest braised chicken dinner. The chicken soaks up and delivers soft lemony goodness. Accompanied with a bite of briny olives, smooth potato cubes, and topped with fresh sprigs of thyme, it’s a delicious one-skillet meal.
Martha Stewart’s Braised Chicken with Lemon, Potatoes and Olives:
- 2 1/4 pounds bone-in, skin-on chicken thighs
- Coarse salt
- 1 tablespoon extra-virgin olive oil
- 1 1/4 cups chicken stock
- 12 ounces baby fingerling potatoes or halved small potatoes
- 5 garlic cloves, smashed and peeled
- 1/2 cup green olives, such as Cerignola, pitted if desired
- 1 small lemon, washed well, cut into wedges
- 6 thyme sprigs
- 1 teaspoon cornstarch
- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
Braised Chicken with Lemon and Potatoes and Olives…It’s What’s For Dinner.