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Sponsored Post: Revol Dutch Oven and Braised Chicken and Potatoes

Author: Marisa McClellan
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Ingredients

  • 1 tablespoon olive oil
  • 2 pounds boneless skinless chicken thighs
  • 1 large yellow onion sliced into half moons
  • 4 cups shredded cabbage
  • 3 garlic cloves grated or pressed
  • 1 cup white wine or chicken stock
  • 1 pound Yukon gold potatoes cut into bite sized pieces
  • salt and pepper to taste

Instructions

  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in the bottom of a Dutch oven until is shimmers.
  • Brown the chicken pieces, cooking just until they get some nice color. The intention is not to cook the pieces all the way through, but just to get a bit of caramelization happening on their exteriors.
  • Remove the chicken from the pot and set it on a plate.
  • Add the onions and cook until they begin to brown. Use a spatula to work all the flavorful bits off the bottom of the pot.
  • Add the shredded cabbage and garlic and cook until the cabbage has slumped.
  • Pour in white wine or chicken stock and work it around and through the vegetables.
  • Arrange the chicken back in the pot, tucking the pieces into the cabbage and onions.
  • Add the potatoes and give the whole thing a generous dusting of salt and pepper (if you happen to have any fresh rosemary or thyme, tuck a sprig or two into the pot).
  • Put a lid on the pot and slide it into the oven. Bake for 25 to 35 minutes, until the chicken is falling apart and the potatoes are tender.
  • Serve with a green vegetable, if possible.