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    Home > Main Courses > Main Dishes Chicken > Braised Chicken Thighs with Potatoes, Porcini and Dried Cherries

    Braised Chicken Thighs with Potatoes, Porcini and Dried Cherries

    Published: Apr 25, 2015 · Modified: Jun 15, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This is a recipe for Braised Chicken Thighs, made extra delicious with Porcini Mushrooms and Dried Cherries. Adding potatoes makes this a one-pot comfort food meal that your family will devour.

    Braised chicken thigh recipe

    I arrived home from work to find Bob on the couch with the latest edition of Food and Wine Magazine. “Take a look at this one,” he said as he handed me the magazine. Braised Chicken thighs with potatoes was featured in the “Cook Like A World Traveler” section and with the description alone, I knew it would be my next adventure in the kitchen. Nice find, Bob.

    We favor braised chicken recipes in this house. Something about a crispy skin combined with a slow cook in the oven with endless combinations of flavor partners and you’ve got a melt in your mouth flavorful meal. Not to mention inexpensive, and for the two of us, leftovers.

    You’ll find the recipe for this latest version below, but first, let’s drink some wine.

     
    We’ve been crazy about Washington State wines for a long time. With a little shopping you can get a lot of good wine for not very much money. Columbia Crest’s H3 Cabernet Sauvignon is a case in point. H3 stands for Horse Heaven Hills a, a region just north of Oregon and the Columbia River. At well under $15.00 ($11.00 at where we buy) this 2012 Cab has become our go-to weeknight quaff. For us it’s so good we often open up a bottle of H3 in lieu of more expensive wines in the “cellar.”
     
    Arugula, lemon and olive oil salad
     
    We served this wonderful savory and hearty one pot meal with a simple Arugula salad tossed with lemon and olive oil.
     
    For the braised chicken, sliced potatoes are layered on the bottom of your Dutch oven, and then topped with a sour cream infused garlic sauce. Add the crispy fried chicken thighs and sprinkle on some dried cherries.  Bake into bliss.
     
    From Russia with love, via Kachka Russian Restaurant, Portland, Oregon.
     

    Recipe for Braised Chicken Thighs with Potatoes, Porcini Mushrooms and Dried Cherries

    I hope you give this braised chicken thighs recipe a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe. I most certainly value your opinion.

    And you have a favorite recipe braised chicken thighs, let me know, I’d love to give it a try.

    More Chicken Thigh Recipes

    • Chicken Thigh Kebabs with Yogurt Sauce
    • One Pan Crispy Chicken Thighs in Tomatillo Wine Sauce
    • Crispy Oven Roasted Lemon Chicken Thighs

    Looking for a ton of chicken recipes? Check out my Chicken Category.

    And if you’re a braising fan like us, don’t miss my post which features a great line up of Braised Chicken Recipes. I’m positive you’ll find something you’ll fall in love with.

    Braised chicken thigh recipe

    Braised Chicken Thighs with Potatoes, Porcini and Dried Cherries

    A one pot meal and wonderful with flavor.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course Chicken
    Cuisine: Russian
    Prep Time: 40 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 1 hour 45 minutes
    Servings: 4
    Calories: 712kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 tablespoon plus 1 teaspoon canola oil
    • 11 cloves large garlic 8 whole and 3 crushed
    • 1 cup sour cream or crème fraîche
    • 1/2 cup dried porcini mushrooms 1/2 ounce
    • Kosher salt
    • 2 pounds large chicken thighs
    • 2 inch medium Yukon Gold potatoes peeled and sliced 1/8- thick
    • 1/2 cup unsweetened dried sour cherries about 2 ounces
    • leaves Celery for garnish
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    Instructions

    • In a medium saucepan, heat 1 teaspoon of the oil. Add the whole garlic cloves and cook over low heat, stirring, until golden and fragrant, 5 minutes. Add 4 cups of water and bring to a boil. Cover and simmer over low heat until reduced to 
2 cups, about 1 hour. Strain the garlic broth into a bowl.
    • In another bowl, whisk 1 cup of the garlic broth with the sour cream and porcini and season with salt; reserve the remaining garlic broth for another use.
    • Preheat the oven to 350°. In a large cast-iron skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and cook over moderate heat until golden all over, about 10 minutes total.
    • Transfer the chicken to a plate. Pour off all but 1 tablespoon of the oil in the skillet. Arrange the potato slices in the pan, overlapping them slightly. Set the chicken skin side down on top of the potatoes. Scatter the cherries and crushed garlic around the chicken and pour the garlic sauce with porcini on top.
    • Roast the chicken for 20 minutes. Reduce the oven temperature to 300° and roast for about 45 minutes longer, until the potatoes are tender and the chicken is cooked through.
    • Preheat the broiler and arrange the rack 6 inches from the heat. Turn the chicken skin side up and broil until 
the skin is golden and crisp, about 8 minutes. Garnish with celery leaves and serve.

    Nutrition

    Calories: 712kcal | Carbohydrates: 19g | Protein: 40g | Fat: 53g | Saturated Fat: 17g | Cholesterol: 252mg | Sodium: 225mg | Potassium: 633mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1073IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Braised Chicken Thighs with Potatoes, Porcini and Dried Cherries…It’s what’s for Dinner.

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    Reader Interactions

    Comments

    1. Chris says

      April 30, 2015 at 12:12 pm

      I might have to try this chicken on my cast iron skillet on the grill. Sounds wonderful.

      Reply
    2. Abbe @ This is How I Cook says

      April 29, 2015 at 5:37 pm

      Ny hubby looks through and always tells me what he’s like me to make! Especially for dinner parties! This was one I liked too!

      Reply
    3. Barb says

      April 26, 2015 at 10:22 am

      Hi Lea Ann, my best friend loves chicken thighs – I’ll share your post with her. Looks like a quick, savory meal. I’m wondering if you’ll get snow today? We got a bit overnight and now have a winter storm warning though I think the heaviest amounts are predicted for the Front Range. Keep warm!

      Reply
      • Lea Ann Brown says

        April 26, 2015 at 11:42 am

        I’d be surprised if we get much snow. But I’d be ok if we did. It’s one of those slow drippy rains that is just beautiful for now.

        Reply
    4. Larry says

      April 26, 2015 at 5:47 am

      That is a great looking plate of food Lea Ann and the chicken sounds delicious.

      Reply
      • Lea Ann Brown says

        April 26, 2015 at 11:46 am

        Thanks Larry

        Reply
    5. Vickie says

      April 25, 2015 at 5:43 pm

      Oh my! This sounds heavenly. Nice find, Bob, indeed. I love the H3 Cab! I found a bottle in my wine rack recently and remember raising my eyebrows in appreciation. Going to give this recipe a try for sure.

      Reply
      • Lea Ann Brown says

        April 26, 2015 at 11:45 am

        Isn’t H3 just the best?

        Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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