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Chicken, braised with potatoes and lemon
Nb persons: 4
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| Active 10m Total 40m | |
| 2 1/4 lbs | bone in skin on chicken thighs |
| Salt | |
| 1 1/4 c | chicken stock |
| 12oz | baby fingerling potatoes or halved small potatoes |
| 5 garlic cloves smashed and peeled 1 lemon cut into wedges | |
| 6 | thyme sprigs |
| 1 tsp | cornstarch |
1) preheat oven to 450F. Season chicken with salt. Heat a large heavy ovenproof skillet (preferably cast iron) over medhi heat. Swirl in oil. Cook chicken skin side down until browned about 5 mins. Flip chicken and push to side of skillet. Add 1c stock and 1/2tsp salt. Add potatoes to liquid. Bring to a boil. Add garlic, lemon, and thyme. Return to boil.
2) transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, 30 minutes.
3) return skillet to stove. Mix cornstarch with remaining 1/4 c stock and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
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