WEEKDAYS 1e|12c|p

Braised Chicken with Potatoes and Tarragon

Mario Batali
Servings: 6
30 to 60 min
Part 1 of 2

Looking for a great dish that won't break the bank? This is it!

  • Ingredients
  • step-by-step directions
Braised Chicken with Potatoes and Tarragon
  • 1 3- pound whole chicken (broken down into 8 pieces)
  • Coarse Salt
  • 2 tablespoons Canola Oil
  • 8 cloves Garlic (thinly sliced)
  • 2 Cups Water
  • 1 pound Halved Red Bliss or New Potatoes
  • 1 tablespoon Dried Tarragon
  • 2 tablespoons tomato paste
  • 1 red onion (sliced)
  • Preheat oven to 450 degrees.
  • Break down chicken into 8 pieces and 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 garlic and onion and sauté till golden. Add potatoes, tomato paste and season with salt. Add water to pan. Bring to a boil. Add tarragon to liquid. Return to a boil, then lower heat to a high simmer.
  • Cook until potatoes are tender and chicken is cooked through, about 30-40 minutes. Serve immediately.
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