One-Pot Chicken and Potatoes

Updated at: Mon, 12 Feb 2024 23:16:25 GMT

Step 1

Preheat oven to 325F (162C). Measure out all your ingredients so you are ready to go. This recipe happens fast and it will help if everything is pre-measured.

Step 2

Season chicken (skin side) with salt, peppers, and Herbs de Provence.

Step 3

Heat olive oil in a large braiser. Sear chicken, skin side down until golden brown, flip, and cook for 2-3 minutes more. Transfer to a plate and set aside. It will finish cooking in the oven.

Step 4

Sauté potatoes in chicken fat until caramelized and golden brown. Transfer potatoes to a bowl and set aside.

Step 5

Whisk together the broth mixture in a Pyrex pitcher and set aside

Step 6

Add flour to remaining chicken fat and whisk until paste forms. If you have no more chicken fat you can add 2 tbsp. (30g) of butter to create more fat. Cook paste for 1 minute.

Step 7

Add broth mixture and whisk to combine. Add the fresh thyme. Season to taste with salt and pepper.

Step 8

Place potatoes in sauce, add chicken on top. Cover and bake for 40 minutes.

Step 9

Remove from the oven, remove lid and spoon sauce on top, bring to the table and serve!

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