My kids love it! a simple hearty dish for the entire family. Enjoy it 🙂
Jump to Recipe
Rustic Herb Braised Chicken with Potatoes and Onions
cakeTags
alternativerecipeforchicken archive bay bestchickeninthepotrecipe chickenandpotatoesonion chickenwithwine completedishwithproteinsvegetables delishchicken familyfavoriterecipe garlic heartychickenrecipewithpotaooes holidaydish home cooking italian recipe kidsrecipechicken onedishforrall onions Potatoes rosemary sage salt and pepper satisfyingdish Tastydeliciousbraisedchickenwithherbspotatoesonions thyme white meat white wine whole chicken in pieces XVOOThe Recipe
Servings
4-6
Prep time
15 min.
Cooking time
60 min.
Print
Ingredients
whole chicken in pieces about 2 lb.
XVOO 4-6 tbs.
potatoes about 2 lb.
onions 1
garlic 2 cloves
white wine 1 1/2 cups
rosemary 2 sprigs
sage 4-5 leaves
thyme 2 sprigs
bay 2 leaves
salt and pepper to taste
Directions
Note: I suggest you to use a no-stick or a cast-iron pan. I used a stainless steel but the potatoes got stuck to the pan and had to scrape them from the bottom making them quite a mess. : )
Peel onion and garlic. Wash and dry the chicken, cut it into 8/10 pieces. Peel potatoes and cut them in small cubes (smaller than in the picture).
In a skillet pour enough XVOO to cover the bottom, add onion cut in 4/6 pieces and cloves. 
Add the chicken pieces to the pan. Add herbs. Brown for 15 minutes, then add wine and simmer until reduced (few minutes), add salt.
Add potatoes and cover (not completely) with a lid cooking for 10 minutes. Remove the lid and keep cooking for about 15 more minutes. Flip the pieces often for an even browning. If needed add a bit of warm water till the meat is well done. Serve hot and garnish with rosemary sprigs.
