Mm, mm, mm. Anything with butter in the name can do no wrong. Take Butter Braised Chicken, for example. This juicy, savory bird bathes with some tender potatoes, aromatic veggies, and citrusy lemons. Once cooked to perfection, the melty, soft buttery goodness works its magic. The salty indulgence gets braised all over everything to enhance and elevate the flavors unlike what any other ingredient can do. Butter Braised Chicken is amazing by itself but also phenomenal served atop your favorite bed of rice. You “butter” believe it’s good!
Ingredients
- 1/2 pound baby Yukon potatoes
- 2 tablespoons olive oil
- 6-8 chicken thighs, bone-in and skin-on
- 2 teaspoons salt
- 1 teaspoon pepper, freshly cracked
- 6 cloves garlic, thinly sliced or roughly chopped
- 2 large shallots, peeled and quartered
- 2 lemons, 1 juiced and 1 sliced, divided
- 1/3 cup chicken stock
- 4 tablespoons butter
- 2 tablespoons chives, finely chopped
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Bring a large pot of salted water to a boil and cook the potatoes until they are barely fork tender, about 10-11 minutes.
Step 3 –Drain the potatoes and once cooled, cut them in half.
Step 4 –In a large, oven-safe skillet over medium-high heat, warm the oil.
Step 5 –Season both sides of the chicken with the salt and the pepper.
Step 6 –Place the seasoned chicken skin-side down in the skillet until browned, without disturbing them, about 4-5 minutes.
Step 7 –Flip the chicken over and nestle the halved potatoes, the garlic, the shallots, and the lemon slices in between the chicken thighs.
Step 8 –Pour the chicken stock into the chicken mixture and bring to a simmer.
Step 9 –Cover the skillet and bake the chicken mixture until the internal temperature of the chicken reads 165 degrees F, about 15-25 minutes.
Step 10 –Transfer the skillet from the oven and add the butter, drizzle with the lemon juice, and sprinkle with the chives.
Step 11 –When the butter is melted and incorporated into the sauce, serve.
