One-Pan Braised Chicken Thighs with Potatoes, Shallots, and Olives

Name: One-Pan Braised Chicken Thighs with Potatoes, Shallots, and Olives
Yield: Serves 4
Ingredients: 8 (5- to 7-ounce), bone-in chicken thighs, trimmed; 1 teaspoon, table salt, divided; 1/2 teaspoon, pepper; 1 teaspoon, herbes de Provence; 1 pound, small red potatoes, unpeeled, halved; 5 , shallots, halved through root end; 3 , garlic cloves, sliced thin; 3/4 cup, chicken broth; 1/3 cup, pitted kalamata olives, halved; 1/4 cup, dry white wine; 1/4 cup, oil-packed sun-dried tomatoes, chopped; 3 sprigs, fresh thyme; 1/4 cup, chopped fresh parsley; , Lemon wedges

Main Courses
Chicken

By Jessica Rudolph ･ Appears in Cook's Country December/January 2021

This bold braise is sure to become a favorite in your regular repertoire.

SERVES 4

TIME 1 hour 50 minutes

One-Pan Braised Chicken Thighs with Potatoes, Shallots, and Olives

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