Braising is a cooking method that combines both wet and dry heat, meaning you get to sear in the flavor of the chicken by pan-frying before finishing it again in a reduction of sherry vinegar and tomatoes. Roasted fingerling potatoes add even more depth and richness to this already flavorful dish.
- 3 oz fingerling potatoes
- 1 tbsp olive oil
- salt and pepper to taste
- 4 oz chicken thighs, slice (boneless and skinless)
- 2 shallot, finely chopped
- 5 clove garlic, minced
- ½ cup diced tomatoes
- ¼ cup pimentos, chopped
- 2 tbsp sherry vinegar
- 2 tbsp green olives, sliced
- ¼ cup parsley, chopped
- Preheat oven to 375 degrees F. Slice the fingerling potatoes in half lengthwise. Toss with olive oil and season with salt in a roasting pan, then bake for 25-30 minutes until tender.
- Season the chicken thigh well with salt and pepper. Sear quickly on both sides to get some color, then set aside.
- In the same pan, add the shallots and garlic. Sweat for a few minutes on medium-low, then deglaze the pan with sherry vinegar and add in the diced tomatoes and chopped pimentos.
- Return the chicken thigh to the pan and bring the whole pan to a simmer. Reduce heat, cover, and let simmer for 25-30 minutes until the chicken is cooked through. Once the chicken is done, add the olives and parsley and serve with roasted potatoes.