Braised Chicken with Lemon and Oregano Potatoes
Over a year ago
4,763 views
Cook: 80 mins
Serves: 6
Ingredients
- 8 chicken thigh fillets
- 1 tablespoon olive oil
- 2 onions, cut into sixths through root
- 700g waxy potaotes, roughly chopped
- 4 bay leaves
- ½ cup white wine or water
- 8 cloves garlic, peeled
- 2 lemons, juice and strips of zest
- 1 tablespoon dried Greek oregano
- pinch chilli flakes
- 1 cinnamon stick
- ¼ cup chopped continental parsley
- smoked paprika to taste
Accompaniment
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Description
Adapted from NZ's "Dish" magazine
Method
-
1
Cut chicken into large cubes, pan fry (in batches) until brown. Put aside.
Add potatoes, onions, bayleaves and paprika to pan. Stir over heat, then pour in wine, scraping brown bits from the pan.
Season, then add all other ingredients, except parsley, with the chicken and any juices.
Combine and then roast, uncovered for 60 minutes, adding wine, or water if pan starts to dry out.
Sprinkle with parsley and serve.
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I really enjoyed making this recipe. It didn't take long to prepare and the reward was a hearty, lemony, spicy chicken dish. Thank you for sharing!