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