I don’t know about you but I’m always on the lookout for a good chicken recipe. This did not disappoint and best part of it all is that it can all be made in one pot. Actually I take that back, the best part of this recipe is clearly the gorgeous brown sauce which you will very much be dreaming about for the next three days.
Can I use drumsticks or chicken breast instead of thighs?
I recommend using bone-in chicken thighs or legs (or a combination of both) as they provide maximum flavor and tend to retain their juiciness very well. I chose to take the skin off but you can absolutely leave it on. Just be sure you sear the skin side long enough to achieve a nice crust, as nobody likes soggy chicken skin.
What type of potatoes can I use?
I used red gold potatoes but really any kind will do. Just be sure to chop and sear long enough in the pan until a golden crust appears on all sides. The crispiness of the potatoes with the creaminess of the brown sauce is seriously too good for words.
What side dishes can I serve this with?
This dish pairs nicely with a salad with a light vinaigrette or some steamed green beans that have been lightly tossed with olive oil and lemon juice. I don’t recommend anything too starchy or creamy as it will make the overall meal feel heavy.
You can also serve it with a piece of crusty bread which is perfect for dipping into the gravy sauce.
How long does this keep in the refrigerator?
As with most dishes, it’s best to eat the same day it is made but it can keep in the refrigerator for 3 to 4 days. You can heat it in the microwave in a microwave-safe dish for about 90 seconds.
https://youtu.be/WMbe2mhuWs4
One Pan Chicken and Potatoes
Ingredients
- 8-10 bone-in chicken thighs Leave the skin on if you prefer
- 2 tbsp olive oil any neutral oil works
- 1.5 lbs potatoes
- 2 tbsp minced garlic
- 3 tbsp butter
- 2 tbsp flour
- 2.5 cups chicken stock
- 1 tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1/2 tbsp Worcestershire sauce
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1.5 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp Herbs de Provence You can substitute with Italian Seasoning
- 1/4 cup chopped fresh parsley to garnish *optional
Instructions
- Season chicken thighs generously on both sides with salt, pepper, garlic powder, and oregano
- Heat a large pot or pan under medium heat and add oil
- Sear the chicken thighs on both sides until golden (about 4 minutes on each side) then remove from the pan and set aside
- Add butter to the same pan and cook potatoes until a golden crust forms on all sides. Remove the potatoes from the pan and set aside with the chicken.
- Add minced garlic and saute for about a minute until golden. Add flour and use a whisk to cook the flour for just a minute together with the butter and chicken drippings to create a paste
- Slowly pour in your chicken stock while continuing to whisk. Once the sauce has slightly thickened, add apple cider vinegar, dijon mustard, Worcestershire sauce, and Herbs de Provence. Season with salt and pepper to taste.
- Add chicken and potatoes back into the pan and reduce heat to low. Cover the pan with a lid and allow to simmer for 25 minutes. Uncover halfway through at the 10 minute mark to baste the chicken with the sauce then cover again and allow to simmer for the remaining 15 minutes. The chicken is fully cooked when the internal temperature of the chicken reaches 170-175 degrees Fahrenheit.
- Garnish with chopped parsley before serving (*optional)
