Recently I have been cooking a lot of new potatoes on the stove-top and then finishing them in the oven along with whatever else I am making. I love giving them that quick brown but still allowing them to absorb sauces and stocks and get pillowy in the middle.
In this easy one-dish recipe you do just that, cooking the potatoes alongside the chicken and allowing it to pick up the lovely rosemary and lemon scents of the sauce. If you want the sauce to be richer and more luscious, don’t be shy about whisking in a bit of cold butter or cream at the end.
Braised Rosemary and Lemon Chicken with New Potatoes(serves 2)
1. Turn on your oven to 350F.
2. Heat a wide oven-safe skillet to medium high heat. Pat the chicken thighs dry and sprinkle with salt and pepper. Add the olive oil to the pan and give it a good swirl to coat. Place thighs skin side down. Place potatoes and the sprig of rosemary all around the chicken. Cook until the thighs are crispy and brown then flip, check the potatoes and turn them if they are getting good colour as well.
3. When the second side of the chicken has got some colour add in the garlic, lemon zest and white wine. Allow to reduce by half and then add the lemon juice and chicken stock. Bring to a simmer and transfer to the oven.
4. Cook uncovered in the oven for 40 minutes. Check and baste the potatoes with the liquid and see if the chicken is cooked through and tender. If not allow to cook for 10 minutes more.
5. Remove the chicken & potatoes to a plate and allow to sit covered to rest. You can serve the sauce as is as a jus, or place back on the stove to reduce. Either way correct for seasoning before you serve it.