Chicken and Potato Braise with Peas
Chicken thighs browned until golden, then simmered with onions, carrots and potatoes in a light stock until everything is tender. A comforting one-pot dinner finished with sweet peas.
- Total
- 65 min
- Prep 20 · Cook 45
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Braising
- Savory
- Comforting
- Stovetop
- Oven
Instructions
-
Peel and finely chop the onion. Peel the carrots and cut into 1 cm rounds. Peel the potatoes and cut into 3 cm chunks. Keep the potatoes in a bowl of cold water until needed so they do not brown.
~15 min
Soaking potatoes in cold water rinses surface starch, preventing oxidation and sticking during cooking.
-
Pat the chicken thighs dry with paper towel and season both sides with half the salt and half the black pepper. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the chicken thighs skin-side down in a single layer and cook undisturbed for 6 minutes until deep golden. Turn and cook 3 minutes more, then transfer to a plate.
~9 min
Drying the chicken ensures a hard sear and Maillard browning, building deep flavor in the braise.
Dry the chicken thighs thoroughly before searing: surface moisture steams instead of browning, and the golden crust left in the pot is what gives the braise its depth.
Searing Pat the meat dry and sear in a hot pan without moving it until a golden crust forms; moving too early prevents browning.
-
Reduce the heat to medium. Add the onion and carrots to the pot and cook for 6 minutes, stirring often, until the onion is soft and lightly golden. Scrape up the browned bits from the bottom of the pot as the vegetables release moisture.
~6 min
Scraping up the browned bits (fond) dissolves them into the vegetables, adding savory depth to the sauce.
-
Return the chicken thighs to the pot along with any resting juices. Add the potatoes, pour in 500 ml chicken stock, and add the remaining salt and black pepper. Bring to a gentle simmer, cover, and cook for 20 minutes until the potatoes are nearly tender and the chicken reaches 74°C/165°F.
~20 min
Gentle simmering keeps the chicken tender and allows flavors to meld without toughening the meat.
Braising Simmer gently with the lid on until the meat is tender and the sauce has absorbed flavor; boiling can toughen the meat.
-
Stir in the peas, cover, and cook 4 minutes more until the peas are bright green and tender and the potatoes are fully tender when pierced with a knife. Taste the sauce and adjust the salt. Serve the chicken and vegetables in shallow bowls with the sauce spooned over.
~4 min
If the sauce looks thin at the end, remove the chicken and potatoes, boil the liquid uncovered for 2 to 3 minutes to reduce, then return them to the pot.