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Braised Balsamic Chicken and Potatoes Recipe

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4 from 21 reviews

This Braised Balsamic Chicken and Potatoes recipe features tender chicken thighs marinated in a flavorful balsamic vinegar and soy sauce blend, slow-simmered to absorb richness and depth. Roasted Yukon gold potatoes are perfectly paired and finished with a savory tomato paste sauce, garlic, and fresh rosemary, making for a comforting, hearty one-dish meal.

  • Total Time: 7 hours 25 minutes
  • Yield: 4 servings

Ingredients

For the Marinade

  • 8 chicken thighs trimmed of overhanging fat
  • 1/2 cup balsamic vinegar
  • 5 tablespoons low-sodium soy sauce
  • 1 1/4 cups low-sodium chicken stock
  • 3 sprigs rosemary
  • 1 teaspoon coarse black pepper

Remaining Ingredients

  • 5 tablespoons olive oil, divided
  • 2 pounds Yukon gold potatoes, cut into 1 1/2″ chunks
  • 1 large onion, diced
  • 12 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • Salt and pepper to taste

Instructions

  1. Marinate the chicken: Place the chicken thighs, balsamic vinegar, soy sauce, chicken stock, rosemary sprigs, and coarse black pepper into a Dutch oven or non-reactive pot. Cover and marinate in the refrigerator for at least 6 hours, ideally overnight. Remove from the fridge 1 hour before cooking.
  2. Roast the potatoes: Preheat the oven to 450°F (232°C). Toss the Yukon gold potatoes with 3 tablespoons of olive oil, and season with salt and pepper. Spread the potatoes in a large baking dish and roast for about 30 minutes, until almost fork tender.
  3. Simmer the chicken: Place the pot with the chicken and marinade on the stovetop burner and bring to a boil. Reduce heat to low and let it simmer gently for 45 minutes to tenderize the chicken and develop the flavors.
  4. Remove chicken and discard rosemary: Carefully transfer the chicken thighs to a plate, preserving the braising liquid in the pot. Discard the rosemary sprigs.
  5. Sauté onion and garlic: Heat a large pan over medium heat and add the remaining 2 tablespoons olive oil. Add the diced onion with a pinch of salt and cook until soft and translucent. Add the chopped garlic and cook for an additional 2-3 minutes until golden and fragrant.
  6. Sear the chicken skin side down: Push the onion and garlic to one side of the pan. Place the chicken thighs skin side down into the pan and sear until the skin becomes golden brown, a few minutes. Flip the chicken skin side up.
  7. Add tomato paste and reduce sauce: Stir in the tomato paste and pour in the reserved braising liquid. Turn the heat to high and bring to a boil. Reduce the liquid by about half until it thickly coats the chicken, then turn off the heat.
  8. Combine and finish baking: Place the seared chicken on top of the roasted potatoes in the baking dish. To reduce excess fat in the sauce, spoon off the fat that rises to the top or blot with paper towels. Pour the reduced sauce evenly over the chicken and potatoes. Return to the oven and bake for another 10-15 minutes until the potatoes are fully tender. Season with salt and pepper to taste. Serve hot and enjoy!

Notes

  • Marinating the chicken overnight maximizes flavor and tenderness.
  • Use Yukon gold potatoes for their creamy texture and ability to hold shape when roasted.
  • Degreasing the sauce improves balance and avoids grease pooling on the final dish.
  • Adjust seasoning at the end to ensure perfect salt and pepper levels.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently in the oven.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Salt

Find it online: https://ellarecipe.com/braised-balsamic-chicken-and-potatoes-recipe/