This braised chicken dish is perfect for a weeknight meal!
BRAISED CHICKEN WITH POTATOES AND TARRAGON
1 whole chicken (about 3 pounds, cut into 8 pieces)
2 tablespoons extra virgin olive oil
1 red onion (sliced)
6-8 cloves garlic (thinly sliced)
1 pound Red Bliss or New potatoes (cut into quarters)
2 tablespoons tomato paste
2 cups water
1/4 cup fresh tarragon leaves (roughly chopped)
kosher salt and freshly ground black pepper (to taste)
Preheat oven to 450ºF.
Dry chicken well and season with salt and pepper.
Place a large, cast iron pan or high-sided, ovenproof skillet over medium-high heat and add the oil. Add the chicken, skin-side-down and cook until well browned on both sides, about 10 minutes total. Remove chicken to a plate and set aside. Add the onion, garlic, potatoes and tomato paste, and sauté for 3-4 minutes. Season with salt and pepper to taste. Add the browned chicken and the juices back into the pan, nestling the meat in between the vegetables. Add enough water around the chicken so that the skin is still exposed. Bring to a boil. Remove from heat and place in the oven. Cook until the potatoes are tender and chicken is cooked through, about 30-40 minutes. Garnish with fresh tarragon and serve.
– Replace fresh tarragon with fresh parsley, cilantro or arugula.
– When browning, use a cast iron skillet. It maintains heat very well.
– Brown chicken in batches to avoid overcrowding.
– Replace water with a different liquid such as wine, beer, stock, etc.