• Tweet

The original recipe called for 3 things I either don’t like the taste of (capers), am allergic to (mustard) or just don’t like to cook with (turkey) so I adapted it my likes. I also combined two of her recipes, both braising recipes for a one pot wonder 😀

LEMONY BRAISED CHICKEN THIGHS with CARROTS, LEEKS, ONIONS & POTATOES adapted from MARY BERG and MARY BERG

2 1/4 pounds bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
2 teaspoons avocado oil
1 tablespoon unsalted butter
2 SMALL Vidalia onions, thinly sliced
1 lemon, thinly sliced and seeds removed
5 to 6 medium yellow potatoes, quartered
1 SMALL bag baby carrots, drained
1 LARGE leek, trimmed and sliced
3 garlic cloves, thinly sliced
1 cup dry white wine
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 cup chicken broth
2 tablespoons FRESH chopped thyme
FRESH chopped parsley for serving
FRESH grated Parmesan, for serving (optional)
Candied lemons, for serving (optional)

• Heat your oven to 325°.
• Place a enameled cast iron pot over medium-high heat.
• Pat the chicken thighs dry and season well with salt and pepper.
• Add the oil into the pan followed by the thighs, skin-side down. Allow to sear 3-4 minutes until golden brown on the first side and the meat easily releases from the pan.
• Flip and sear on the other side 2-3 minutes JUST until golden then remove from the pan and set aside.
• Turn the heat down to medium and add the butter along with the onions, lemons and potatoes.
• Season to taste with salt and pepper, cooking until the onions and lemon are slightly softened and golden, 3 to 5 minutes.
• Stir in the garlic followed by the white wine, scraping the bottom of the pan to deglaze and pick up any cooked-on bits.
• Bring the wine to a simmer and cook down 2-4 minutes until slightly reduced.
• Whisk the mayonnaise and Worcestershire sauce together. Add the broth and whisk until smooth.
• Stir the broth mixture into the pan, coating everything well. 
• Nestle the thighs on top, skin-side up, making sure that the skin is NOT submerged.
• Bring to a boil, cover with the lid, and transfer the pan to the oven for 40 minutes.
• After 45 minutes of braising, remove the lid and continue to cook 15-20 minutes until the chicken and potatoes are cooked through and the skin is golden and lightly crisp.
• Remove the pan from the oven, scatter with the thyme and allow the dish to rest for 5 minutes.
  
• Top with grated cheese if desired.