4 1/2 cups cubed Yukon gold or red potatoes (1 1/2 pounds)
1/4 cup chopped fresh parsley
How to Make It
Preheat oven to 425°.
To prepare rub, combine onion through pepper in a small bowl.
To prepare chicken, sprinkle chicken thighs evenly with 1 tablespoon rub mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes on each side or until browned. Remove chicken from pan. Add 1 teaspoon oil and onions; sauté 3 minutes. Stir in wine, scraping pan to loosen browned bits. Add broth, vinegar, and salt; bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes.
Combine 1 tablespoon rub mixture, the remaining 1 1/2 teaspoons oil, and potatoes; toss to coat. Place potatoes in a single layer on a baking sheet. Bake at 425° for 20 minutes or until tender; toss with parsley. Serve chicken with potatoes and sauce.
I thought this was a beautiful, rustic meal. The flavors went very well with the dark meat of the thighs. Although I don't like dark meat much, so next time I think I will add a breast in there for myself. My husband loved this. The only thing I would change is to use fresh garlic. I also could only find frozen pearl onions (they were small) so I added about 2 times as much as the recipe called for.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!