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Braised Chicken with Potatoes, Green Beans, and Tomatoes

Braised Chicken with Potatoes, Green Beans, and Tomatoes

Name: Braised Chicken with Potatoes, Green Beans, and Tomatoes
Total time: 40 min
Ingredients: 8 (4- to 6-ounce) skin-on, bone-in chicken thighs (substitute or add chicken legs and bone-in breasts cut in half); 1 teaspoon kosher salt; 1 teaspoon coarse ground pepper; 2 tablespoons olive oil, plus 1 more for vegetables; ½ pound baby red potatoes, about 6 to 8, cut in half; 1 pound green beans, cleaned and trimmed, cut into bite-size pieces, about 3 cups; 1 pint ripe cherry tomatoes or mixed baby tomatoes, chopped in half, about 2 cups; 6 cloves garlic, peeled and thinly sliced, about 3 tablespoons; 1 cup chicken stock; ½ cup chili sauce; rosemary sprigs

Coastal Mains

Braised Chicken with Potatoes, Green Beans, and Tomatoes

Print Recipe

The Strategy:

Simplify your gathering by preparing this one-pan masterpiece; the initial rendering of chicken fat and searing of potatoes can be completed just before guests arrive, setting the stage for effortless finishing. This artful layering creates a symphony of flavors, where the rich, golden chicken fat deeply seasons every vegetable, perfectly balancing the bright acidity of tomatoes and a piquant whisper of chili in the savory broth. Serve this magnificent dish directly from the pan, allowing its vibrant colors and inviting aromas to welcome your guests to a truly unforgettable culinary experience.

Serves: 4 to 6 | Total Time: 40 minutes till it’s ready

Ingredients

For the chicken seasoning and cooking

8 (4- to 6-ounce) skin-on, bone-in chicken thighs (substitute or add chicken legs and bone-in breasts cut in half)
1 teaspoon kosher salt
1 teaspoon coarse ground pepper
2 tablespoons olive oil, plus 1 more for vegetables

For the vegetables and braising liquid

½ pound baby red potatoes, about 6 to 8, cut in half
1 pound green beans, cleaned and trimmed, cut into bite-size pieces, about 3 cups
1 pint ripe cherry tomatoes or mixed baby tomatoes, chopped in half, about 2 cups
6 cloves garlic, peeled and thinly sliced, about 3 tablespoons
1 cup chicken stock
½ cup chili sauce
rosemary sprigs

Ingredients arranged: raw bone-in, skin-on chicken thighs, baby red potatoes cut in half, fresh green beans, cherry tomatoes, sliced garlic, olive oil, chicken stock, chili sauce, sprigs of fresh rosemary, salt, and pepper around a marble prep board.

Instructions

Sear the chicken

Season the chicken thighs with salt and pepper.
Heat two tablespoons olive oil in a large skillet over medium-high heat. If you have one, use a cast-iron skillet—the skin will be even crispier.
Add the chicken to the skillet, skin side down. Cook until the chicken is lightly crisp and golden, about 4 minutes. Flip the chicken and cook for 4 minutes more. Transfer to a platter.

Cook vegetables and simmer

Add 1 more tablespoon olive oil to the skillet.
Add the potatoes. Cook until the potatoes begin to brown, about 4 to 5 minutes.
Add the green beans, tomatoes, and garlic.
Stir in the chicken stock and chili sauce.
Put the chicken back in the skillet. Arrange the rosemary sprigs around the chicken.
Reduce the heat to medium-low and simmer until the chicken is completely cooked, reaching an internal temperature of 165°, about 25 to 35 minutes.

Finish and serve

Remove the rosemary.
Season with salt and pepper.
Serve the dish right out of the skillet.

A cook's hand using metal tongs to nestle a golden-brown, seared chicken thigh into a bubbling cast-iron skillet filled with potatoes, green beans, blistered tomatoes, and savory broth.

The full recipe lives in the Vault

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The Heart of the Table

A one-pan braise is the ultimate gesture of relaxed hospitality. Bringing a heavy, bubbling cast-iron skillet directly from the stove to the center of the table breaks down the formality of a dinner party. It invites everyone to lean in, to smell the rosemary, and to casually spoon massive helpings of tender chicken and broth-soaked vegetables onto their plates.

8 guests gathered around the table laughing, eating, and drinking Pinot Noir in a Palm Beach Estate dining patio with ocean views. A beautiful cast-iron skillet of Braised Chicken and vegetables anchors the center of the joyful gathering.

Neighborly Grace

THE PRESENTATION: Do not transfer this to a serving platter. Present this meal exactly as it cooked—in a heavy, beautifully blackened cast-iron skillet. Rest it on a thick wooden board in the middle of the table, flanked by stacks of warm, crusty bread to absorb every drop of the chili-tomato broth.
THE POUR: The savory chicken and acidic tomato broth require a wine that bridges the gap between light and dark. A slightly chilled French Beaujolais or an earthy, light-bodied Oregon Pinot Noir will beautifully elevate the earthy potatoes without overwhelming the chicken.
THE VIBE: Effortlessly abundant. This is the meal you make when dear friends drop by unexpectedly on a Tuesday evening and end up staying until midnight.

Chef’s Recommendations

Bread for the Pan Juices: Dutch Oven Loaf
The Pitcher on the Table: Weekend Sangria
The Sweet at the End: Caramel Toffee Cookie Dough Brownie Bars
The Green Course: Garden Harvest Chef’s Salad

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Braised Chicken with Potatoes, Green Beans, and Tomatoes

Braised Chicken with Potatoes, Green Beans, and Tomatoes

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps