Braised Chicken and Potatoes

Sometimes the best meals aren’t planned. On Sunday I usually plan our dinner ahead of time because it’s really the one day each week when I can make a meal that takes more than an hour to prep and cook. After a long rainy Sunday of being out and about we stopped at the grocery store and I blindly grabbed a few things which is very unlike me. I haphazardly put together a warm chicken stew-like dish that was sweet, savory and warming on this cool and damp spring night. It’s also easy to make and uses only one pot!



  • 4 chicken thighs, washed and seasoned wish kosher salt and black pepper
  • 1/4 cup red wine vinegar (roughly, I didn’t measure)
  • 2 cloves garlic, sliced
  • 1 sweet onion, sliced thin
  • 1 can diced San Marzano tomatoes
  • Fresh chopped basil
  • Cheese, fresh grated (I used half Parmesan and half Gruyere)
  • Extra virgin olive oil
  • Sweet red peppers
  • Small potatoes, halved
  • Herbs de Provence, 1 pinch
  • Tomato paste
Pre-heat oven to 350 degrees.
In large dutch oven, heat olive oil until its hot and starts to roll. Add the chicken to the pot, and flip after two minutes. Then add the onions, garlic, salt, pepper, a few fresh basil leaves and a sprinkle of Herbs de Provence.


Let the onions cook for a few minutes. Then add the potatoes.


Add the red wine vinegar, tomatoes and sweet red peppers. Season with salt and pepper again and stir together. If you like a kick of spice, add a few teaspoons of red pepper flakes. Bring to a low boil, stir the pot and then cover tightly and place in the oven.

Check on it once or twice and stir all the ingredients. I added a squirt of tomato paste to thicken the broth a touch.


Bake this dish for about an hour or so, the chicken will be fork tender and fall apart in the sauce. Top with a sprinkle of fresh chopped basil and grated cheese. Enjoy!

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