Recipe Station

Here's everything you need for this succulent chicken recipe. It calls for chicken thighs, but you can use chicken breast if  you prefer. This dish turns out FANTASTIC when fully done.

Let's Get Started…

Ingredients To Gather

• 2 tablespoons olive oil
• 1 pound red potatoes cut into ½ inch pieces (3-4 cups)
• 1 pound chicken thighs (6-8 thighs), cut into 1 inch pieces
• 4 cloves garlic, minced
• ¼ cup wine (white or red are both good)
• 2 cups chicken stock (divided)
• 2 tablespoons balsamic vinegar
• ¼ teaspoon salt
• 1 tbsp chopped tarragon
• 2-3 cups mixed veggies (such as red pepper, zucchini, green beans)
• 1 tablespoons flour (more as needed)
• 2 cups cherry tomatoes

Directions To Follow:

1. Heat oil in a large skillet over medium heat. Add the potatoes, tossing to coat. Sprinkle with salt and pepper. Cook for 10-12 minutes, stirring every 3 or so minutes.
2. Remove potatoes from pan and set aside. Add chicken to pan, and cook until browned on all sides, roughly 5 minutes.
3. Add the garlic to the pan, stirring frequently. Cook until garlic is golden (don't burn!) approximately 1 minute.
4. Add the wine to the pan and cook for one minute, scraping up all the brown bits from the bottom of the pan.
5. Add the potatoes back, plus 1½ cups of chicken stock, balsamic vinegar, salt, tarragon and veggies. Cook, stirring occasionally for 10 or so minutes, until potatoes are soft when poked with a fork.
6. Whisk together 1 tablespoon flour with the remaining ½ cup chicken stock. Add to the pan and cook until sauce reduces, 3 or so minutes. If not thickened to your liking, add another tablespoon of flour.
7. Add the tomatoes, turn off heat, cover, and let sit for 3 or so minutes until tomatoes are soft.

And that’s it! It’s perfect for those nights when you want to prepare a hearty dinner for the whole family but don’t want to dirty up a lot of pots and pans. We recommend pairing this chicken with plenty of bread — it not only complements it, it’s also great for soaking up any excess. Mmmm!

Article Source: Sweet Peas and Saffron