Braised Chicken Legs with Potatoes

Braised chicken legs with baby potatoes, garlic, and thyme in a large pan after cooking.

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Braised Chicken Legs with Potatoes

A simplified, weeknight-friendly take on classic Chicken with Forty Cloves of Garlic, this braised chicken legs recipe cooks with mellow garlic, baby potatoes, white wine, and fresh thyme in one pan.

Prep Time10

Cook Time55

Total Time1 5

Course: Entrées

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

8 pieces bone-in chicken thighs and drumsticks (about 2-1/2 lbs)
12 cloves garlic
1-1/2 teaspoons all-purpose seasoning
2 tablespoons olive oil
1/4 cup dry white wine
1 tablespoon chopped thyme leaves
12 ounces baby potatoes halved
1/3 cup low-sodium chicken broth

Instructions

Preheat the oven to 350°F.
Lightly crush the garlic cloves, just enough to loosen the skins and release the aroma, then peel and set aside (see recipe notes).
Pat the chicken dry, then season both sides liberally with all-purpose seasoning (or a mix of salt and pepper).
Heat an ovenproof sauté pan over medium-high and lightly coat the bottom with olive oil (1 to 1-1/2 tablespoons).
Add the chicken in a single layer and brown on all sides, 6–7 minutes total. Transfer to a plate and set aside.
Pour in the wine and scrape up the browned bits (they add flavor). Cook for 1 minute to reduce slightly.
Reduce heat to medium and add the garlic and thyme. Cook for 2 minutes, stirring continually, just until the garlic softens without browning.
Push the garlic mixture to one side and return the chicken to the pan, skin-side up, along with any accumulated juices.
Nestle the potatoes between the chicken pieces and spoon the garlic-thyme mixture evenly over the top.
Drizzle the broth around the chicken, cover tightly, and bake for 45 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
To serve, plate individual portions of chicken and potatoes, then spoon garlic and pan juices over the top.

Notes

How To Crush Garlic

Place a single clove of garlic on a cutting board and place the flat side of a wide bladed knife (chef's knife) on top.
Being careful to steer clear of the blade edge, apply hard pressure with the heel of your hand to flatten the clove, then remove the skin which should peel away easily at this point.

Note: Keep the cloves intact so they soften into a mild, roasted garlic flavor during the braise.

Nutrition