Wondering what to do with all that jarred, canned, and dried goodness hiding in the back of your pantry?
We’re here to help, with a plethora of appetizing, crowd-pleasing recipes to make the most of your backstocked groceries–and your newfound free time.
So, grab a can opener and let’s get cooking. We got this!
Recipe by Beth from entertainingwithbeth.com
SERVINGS: 10
PREP TIME: 20 minutes
COOK TIME: 40 minutes
INGREDIENTS:
- 1 tbsp (15 ml) olive oil
- 10-12 chicken thighs, skin on, bone-in
- Salt and pepper to taste
- Herbs de Provence, to taste
- 12 ounces (340g) small “Dutch Baby” potatoes, sliced in half
- 2 tbsp (15g) of flour
BROTH:
- 1 cup (240ml) chicken broth
- ¼ cup (60ml) white wine (or ¼ cup more broth)
- 2 tsp (10ml) Dijon Mustard
- 1 tsp (5ml) Worcestershire Sauce
- 2 garlic cloves, minced
- 5 sprigs fresh thyme
DIRECTIONS:
- Preheat oven to 325F (162C). Measure out all your ingredients so you are ready to go. This recipe happens fast and it will help if everything is pre-measured.
- Season chicken (skin side) with salt, peppers and Herbs de Provence.
- Heat olive oil in a large braiser. Sear chicken, skin side down until golden brown, flip and cook for 2-3 minutes more. Transfer to a plate and set aside. It will finish cooking in the oven.
- Sauté potatoes in chicken fat until caramelized and golden brown. Transfer potatoes to a bowl and set aside.
- Add flour to remaining chicken fat and whisk until a paste forms. It you have no more chicken fat you can add 2 tbsp. (30g) of butter to create more fat. Cook paste 1 minute.
- Add broth Mixture and whisk to combine. Add garlic and fresh thyme. Season to taste with salt and pepper.
- Place potatoes in sauce, add chicken on top. Cover and bake for 40 minutes.
- Remove from the oven, remove lid and spoon sauce on top, bring to the table and serve!
PLAN AHEAD
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Dish dish can be frozen and will last up to two months in the freezer
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