Braised Chicken Stew with Baby Potatoes

Chicken thighs are seared until their skin is deep brown, then braised with whole baby potatoes, shallots, white wine and thyme until the sauce reduces to a glossy amber. It feels like bistro food but uses one pan and about an hour. Chopped parsley brightens the finish.

Prep

15 min

Cook

1 hr

Total

1 hr 15 min

Serves

4

Level

Medium

Cuisine

French