A leisurely weekend brunch for one or two-try this French-inspired lemon-potato braised chicken. The fresh tang of lemon and buttery aroma infuse into the crispy-skinned, tender chicken, layered with garlic and black pepper notes. Even the potatoes end up dipped in ketchup (guilty pleasure!).
INGREDIENTS
�� 3 bone-in chicken thighs
�� 2 medium potatoes
�� 1 lemon
�� 1 sprig rosemary
�� 4–5 garlic cloves
�� Unsalted butter (as needed)
Black pepper
Salt
White wine (1 cup)
Olive oil
PREP WORK
�� Debone chicken thighs; season with black pepper and salt. Marinate for 30–60 minutes.
�� Cut potatoes into thick strips.
�� Mince garlic.
INSTRUCTIONS
Step 1: Fry Potatoes
Heat olive oil in a pan over medium-low heat. Fry potato strips until golden brown; transfer to a plate as the base.
Step 2: Sear Chicken
Increase heat to medium-high, add a touch of olive oil. Sear chicken skin-side down first until crisp, then flip to brown the other side.
Step 3: Baste with Butter & Herbs
After both sides are seared, reduce to low heat. Add rosemary and a pat of butter. Baste the chicken like searing steak (2 minutes per side), spooning the butter-herb mixture over the top.
Step 4: Deglaze & Reduce Sauce
Add minced garlic and sauté until fragrant. Pour in 1 cup of white wine, then season with salt, black pepper, and lemon juice. Simmer until the sauce thickens, then plate the chicken over the potatoes.
TIP
Serve with a side of ketchup for the potatoes-trust us, it's a game-changer!
