Braised Chicken Thighs with Potatoes

Name: Braised Chicken Thighs with Potatoes
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 chicken thighs; 4 potatoes; 1 onion; 1/2 red bell pepper; 3 cloves garlic; 1 glass white wine; 2/3 cup olive oil (150 ml); salt, pepper, and turmeric; 1 bay leaf

Hortensia Alvarez Acal @cook_5778481

De O Rosal Pontevedra

Braised Chicken Thighs with Potatoes

Hortensia Alvarez Acal @cook_5778481

De O Rosal Pontevedra

Saved

Ingredients

50 min

4 servings

8chicken thighs
4potatoes
1onion
1/2red bell pepper
3 clovesgarlic
1 glasswhite wine
2/3 cupolive oil (150 ml)
salt, pepper, and turmeric
1bay leaf

Saved

Steps

50 min

1

Season the chicken thighs with salt and pepper. Heat the oil in a wide pot, add the chicken thighs, and let them brown.
2

Meanwhile, slice the onion into thick julienne strips, cut the bell pepper into pieces, peel the garlic cloves, and cut them in half.
3

When the chicken is slightly browned, add the onion, bell pepper, and garlic cloves.
4

Let the vegetables start to color, stirring occasionally, along with the chicken and vegetables.
5

Meanwhile, peel the potatoes, wash, and cut them into pieces. Season with salt, pepper, and turmeric, and mix. Set aside.
6

When the vegetables are slightly browned, add the bay leaf and the glass of wine, let it evaporate, cover, and let the chicken cook for about 15 minutes on low heat.
7

After that time, add the potatoes and turmeric, cover the pot, let it start to boil, then reduce the heat to the lowest setting and simmer for about 30 minutes, turning the chicken thighs halfway through cooking.
8

Ready to serve!