Dinner has never been easier with Michael’s One Pot Braised Chicken.
ONE POT BRAISED CHICKEN
2 tablespoons olive oil
8 chicken thighs (bone-in)
1 pound loose chicken sausage
1 red onion (peeled, sliced)
1 fresno chili (thinly sliced into rings)
2 medium sweet potatoes (peeled, medium dice)
1 can coconut milk (13.5 ounces)
12 ounces low sodium chicken stock
1 lime (juiced)
cilantro (picked, to garnish)
1 lime (cut into wedges, to garnish)
Kosher salt and freshly ground black pepper (to taste)
Preheat a Dutch oven over medium-high heat and add the olive oil.
Season the chicken thighs with salt and pepper on both sides and add it to the pot, skin side down. Cook until deep brown and crisp on both sides, about 5 minutes, then remove to a plate and add the chicken sausage to the Dutch oven, breaking it up as you add it. Cook the chicken sausage until it starts to brown, about 5 minutes.
Add the red onion, fresno chili, and sweet potatoes. Season with salt. Cook while stirring occasionally until the vegetables start to soften, about 5 minutes.
Add the coconut milk and chicken stock. Season with salt and pepper and bring to a simmer. Add the chicken back to the Dutch oven, skin side up (trying not to submerge the crispy skin) and cook for 40 minutes, until the chicken is cooked through and the vegetables are tender. Add the lime juice and stir to combine. Serve with the cilantro and lime wedges on the side.
Tip: Pat the chicken thighs dry with paper towels before seasoning and searing. This ensures even and good browning on the chicken thighs before being braised in the coconut milk