Braised Balsamic Chicken and Potatoes
Balsamic Braised Chicken and Potatoes combines chicken thighs in a soy sauce-balsamic marinade that are braised and roasted with potatoes.
Servings: 4
Ingredients
For the marinade
- 8 chicken thighs trimmed of overhanging fat
- 1/2 cup balsamic vinegar
- 5 tablespoons low-sodium soy sauce
- 1 1/4 cups low-sodium chicken stock
- 3 sprigs rosemary
- 1 teaspoon coarse black pepepr
Remaining ingredients
- 5 tablespoons olive oil divided
- 2 pounds Yukon gold potatoes cut into 1 1/2" chunks
- 1 large onion diced
- 12 cloves garlic chopped
- 2 tablespoons tomato paste
- salt and pepper to taste
Instructions
- Place the chicken, balsamic vinegar, soy sauce, chicken stock, rosemary, and black pepper into a Dutch oven or non-reactive pot and marinade in the fridge for at least 6 hours but ideally overnight. Remove the pot from the fridge 1 hour prior to cooking.
- Preheat oven to 450°F. Toss the potatoes with 3 tablespoons olive oil, and salt and pepper to taste. Place the potatoes in a large baking dish and roast in the oven until almost fork tender, about 30 minutes.
- While the potatoes are roasting, place the pot of chicken and marinade onto a burner and bring to a boil. Once boiling, turn the heat to low and simmer for 45 minutes.
- Carefully remove the chicken thighs onto a plate, saving the residual braising liquid. The rosemary can be discarded.
- Heat a large pan to medium heat with the remaining olive oil and add the onion along with a pinch of salt. Cook until soft then add the garlic and continue to cook for another 2-3 minutes or until golden.
- Push the onion and garlic to the side of the pan and add the chicken skin side down and sear for a few minutes or until the skin begins to brown. Turn the chicken skin side up, and add the remaining braising liquid and turn the heat to high. Boil until the sauce reduces by about half and coats the chicken then turn off the heat.
- Place the chicken on top of the potatoes. The sauce can be degreased by spooning some of the fat that rises to the top or by using a couple of paper towels to absorb the top layer of fat. Pour the sauce all over the potatoes. Return to the oven and cook for another 10-15 minutes or until the potatoes are fork tender. Taste test and season with salt and pepper if required. Enjoy!
Notes
- Chicken. This recipe can be made with a mix of chicken thighs, legs, and wings or with all boneless skinless chicken thighs.
- Soy sauce. Even with using low sodium soy sauce, it's best to go easy with the salt for the potatoes. Taste testing before serving is the best time to add more salt if needed.
- Degreasing excess fat. After the sauce has been thickened, some of the top layer of fat can be removed if you like. This can be done by spooning the top layer of fat out or by using a few clean paper towels. Simply lay the paper towels on top and the fat will cling to the paper and can be discarded. Boneless skinless thighs will have less fat than whole chicken thighs, legs, and wings.
- Leftovers. Balsamic chicken and potatoes can be saved in the fridge for up to 3 days and can be reheated in the microwave or oven.
Nutrition
Calories: 884kcal | Carbohydrates: 48.8g | Protein: 49.6g | Fat: 54.8g | Saturated Fat: 2.6g | Cholesterol: 196mg | Sodium: 1330mg | Fiber: 8g | Sugar: 11.1g | Calcium: 45mg | Iron: 3mg
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