Braised Chicken Recipe

Directions

1. Microwave the Potatoes: In a microwave-safe bowl, put 20 oz baby potato, cover with a cling wrap, and microwave for 12 minutes.
2. Slice the Chicken: Make a few shallow incisions across the length of 18 oz boneless chicken thighs.
3. Season the Chicken: Dry-rub 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp ground black pepper, and 1/4 tsp salt all over the chicken thighs.
4. Pan-sear the Chicken: In a skillet over small heat, sear the chicken for 10 minutes with 1 tbsp olive oil. Start with the skin side down first.
5. Pan-sear the Potatoes: Remove the chicken when done then put the potatoes in with the skin side up and pan-sear them for 7 minutes.
6. Add the Remaining Ingredients: Add 2 minced garlic cloves, 2 oz shallot, 3/4 cup unsalted chicken broth, 2 tbsp lemon juice, 1/2 tsp salt, and 1 tbsp unsalted butter to the skillet.
7. Put the Chicken Back In: Put the chicken back into the skillet, close the lid, then let everything simmer on small heat for 15 minutes.
8. Add the Lemon & Parsley: Add 2 oz lemon to the pan then garnish with 2 tbsp parsley.
9. Serve: Transfer the food onto serving plates and serve hot.