This one-pot meal has white wine braised chicken thighs so tender you don’t even need a knife. Served with tomatoes, leeks and potatoes so it’s filling and healthy at the same time!
Though Passover can be an intimidating time to cook, (two Seders, no chametz, trying unsuccessfully to eat real food instead of just chocolate covered matzah) I love it. I thrive at updating traditions and the challenge of creating recipes so tasty, you’d actually want to eat them post-Passover.
Not surprisingly, I try to go where no cook has gone before (though maybe that’s for good reason).Manischewitz Ice Cream and Deep Fried Matzo Balls are some of the twists I’ve experimented with. When it comes to mains, I like to play around too. Sephardic seasoned salmon, tangy short ribs or brisket in a hearty mushroom sauce. I’m salivating just writing this. But the most requested type of main dish that I get? Chicken. Plain, boring chicken. Sigh.
I like to give the people what they want, but after tasting this version I’ll admit I was wrong! Chicken can be a wonderful dish when cooked well. This one-pot Passover meal has chicken thighs braised so tender in a white wine sauce you don’t even need a knife. Served with tomatoes, leeks and potatoes so it’s filling and healthy at the same time. That way, you can have more room for macaroons and chocolate-covered matzah.
White Wine Braised Chicken Thighs with Tomatoes and Potatoes
- 8 boneless skinless chicken thighs (about 2 pounds), dried and trimmed
- 2 teaspoons salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- ½ teaspoon smoked paprika
- 1/4 cup vegetable oil divided
- 4 shallots small diced
- 4 small carrots cut into ¼ inch rounds
- 2 large leeks or 3 medium leeks cut into ¼ inch rounds
- 3 cloves garlic minced
- 3 cups dry white wine such a Pinot Grigio or Sauvignon Blanc
- 1 cup chicken broth
- 5 sprigs fresh thyme
- 2 cups red potatoes cut into quarters
- 1 cup grape tomatoes halved
- 1 tablespoon cornstarch or potatostarch
- 2 tablespoons fresh parsley rough chopped
- Season chicken liberally with salt, pepper and smoked paprika on both sides.
- In a large Dutch oven or pot with a lid, head two tablespoons of oil over medium high heat. Add chicken in one layer (do not overcrowd the pan, you may need to do this in batches) and sauté until browned and not sticking to the pan. Flip and brown the other side, about 6-8 minutes total. Transfer to a plate.
- Add 2 tablespoons oil to the pot, heat, and add shallots, carrots and leeks. Cook until browned, stirring regularly, about 6 minutes. Add garlic and sauté for 1 more minute.
- Add wine, broth and thyme to the pot. Bring to a simmer while stirring and releasing the browned bits stuck to the bottom of the pot. Then add in chicken, potatoes and tomatoes. Bring back to a simmer, lower heat to medium low, and cover.
- Braise until chicken is cooked and tender and potatoes are fork tender, about 40 minutes.
- Remove chicken, potatoes and vegetables with a slotted spoon onto a platter. Cover with foil to keep hot. Remove thyme.
- You can serve the sauce as is or thicken it if desired. To thicken sauce, mix 1 tablespoon cornstarch with 1 tablespoon water to form a paste.
- Add paste to the sauce and cook for 2-3 minutes until sauce thickens to coat a back of a spoon and you can't taste the cornstarch.
- Season with salt and pepper to taste if needed.
- Pour sauce over chicken or serve on the side and garnish with parsley!