One-Pan Braised Chicken Thighs with Potatoes, Shallots, and Olives
This bold braise is sure to become a favorite in your regular repertoire.
WHY THIS RECIPE WORKS
For this comforting dish of braised chicken and potatoes, we used bone-in chicken thighs: They stayed juicy and tender during the braise while rendering plenty of fat to deeply flavor the potatoes. We started the chicken skin side down in a...