Braised Garlic Chicken

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1) Pat chicken thighs dry and season all over with salt and pepper. Heat 1 tsp vegetable oil in a large skillet over medium high heat until shimmering. Add the chicken thighs and sear on one side for 5 minutes, or until browned. Transfer chicken to a Suvie pan with the garlic cloves and parsley sprigs.

Step 2

2) In a medium bowl, whisk together 1 cup chicken broth, 1 tbsp heavy cream, and cornstarch mixture. Pour mixture around the chicken thighs. Insert pan into top of Suvie.

Step 3

3) Stir 1 lb cubed potatoes with remaining 2 tsp vegetable oil in a second Suvie pan. Season with salt and pepper and insert into bottom of Suvie. Input settings and cook now. Suvie Cook Settings Bottom Zone: Roast at 375°F for 30 minutes Top Zone: Roast at 350°F for 30 minutes

Step 4

4) After the cook, remove and discard parsley sprigs and transfer chicken to a cutting board. Whisk chicken broth mixture to reincorporate. Divide chicken and potatoes between plates, spooning sauce over each plate.

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