There’s no telling what made my water break. Maybe it was the move from Chicago to Northern Michigan. Maybe it was the speed-driven nesting activity I did once we arrived. Maybe it was the couple of hikes we took through the woods behind our apartment. Or, maybe it was the last meal I made the night before. Regardless of whatever spurred my labor, this recipe is a delicious, easy meal to make and to eat – but if you’re nearing your due date, beware!
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| Andie, me and baby-to-be, two days before my water broke |
Braised Chicken with Potatoes, Olives and Lemon
- Ingredients
- 2 1/4 pounds bone-in, skin-on chicken thighs
- Coarse salt
- 1 tablespoon extra-virgin olive oil
- 1 1/4 cups chicken stock
- 12 ounces baby fingerling potatoes or halved small potatoes
- 5 garlic cloves, smashed and peeled
- 1/2 cup green olives, such as Cerignola, pitted if desired
- 1 small lemon, washed well, cut into wedges
- 6 thyme sprigs
- 1 teaspoon cornstarch
- Directions
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- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
