Sometimes making dinner is an exercise in You’re Not Going To Beat Me, Monday. Let’s acknowledge that it takes grit and fortitude to stand in the kitchen and hustle ingredients together at the end of a day. Sure, we can easily categorize dinner as a nighttime necessity, but I prefer to think of it as radical self-care… because anything that isn’t popcorn or scrambled eggs is me really taking care of myself.
This dinner is thoughtful in its ease and economy, making us very good at adults, if only for today.
Here we go. We’ve got dinner in about 40 minutes, with about 20 minutes in there to stand next to the stove, have a glass of wine, and space out while the chicken simmers.
This recipe is great with boneless, skinless chicken thighs. Not only are they delicious and really easy to cook, chicken thighs are also super affordable. Could you make this recipe with boneless, skinless chicken breast? If you must… but slice a large chicken breast in two before cooking. Really though… go thighs.
The chicken thighs are seasoned generously with salt and pepper. Sea salt and fresh cracked black pepper are preferred if you have.
Brown the chicken thighs in olive oil until golden and just slightly crisp on both sides. This isn’t about cooking the chicken through, it’s about caramelization.
Sliced onion, big chunks of potato, and whole cloves of garlic are tossed in to sauté.
White wine is added to deglaze the pan, scraping up and flavorful bits that may have stuck to the bottom of the pan. And chicken stock to be a simmer for the potatoes, chicken, and garlic.
Braised to tender in 25 minutes!
Those are the 20 minutes you should consider sipping wine and spacing out. The simmer does all the work.
The potatoes will be soft and moist, the chicken fall-apart tender, and the garlic softened to irresistible.
Serve with rice and buttered peas and pat yourself on the back for resisting the microwave popcorn siren song. Win.
PrintThe Best Weeknight Chicken Dinner
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
Ingredients
- 8 boneless, skinless chicken thighs
- sea salt and fresh cracked black pepper
- 2 tablespoons olive oil
- 1 small onion, sliced
- 2 red new potatoes, diced into large chunks
- 8 cloves garlic, peeled and left whole
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 bay leaf
- cooked white rice and peas
Instructions
- Season both sides of the chicken thighs with salt and pepper.
- In a large saucepan, heat olive oil over medium heat. When oil is hot, add all of the chicken pieces, allowing to cook to golden, about 4 to 5 minutes before flipping and browning on the opposite side. When both sides are browned, add the onion slices, potato chunks, and whole peeled garlic cloves. Toss so that all of the ingredients begin to cook down, about 4 minutes more.
- Add the white wine and stir to deglaze the bottom of the pan. Cook until the wine has reduced by half, about 3 minutes.
- Add the chicken stock and bay leaf. Place the lid on the pan, reduce the heat to low, and simmer the mixture for 25 minutes until the potatoes are tender and the chicken is cooked through.
- Use a slotted spoon to transfer the chicken and potatoes to a platter. Discard the bay leaf. Simmer the sauce until thickened, about 4 to 5 minutes.
- Serve with white rice and cooked peas, chicken, and sauce.
Nutrition
- Serving Size: 4
Jayne | Tenacious Tinkering
This is going to be dinner tonight. I took out some chicken drumsticks to defrost but had no idea what to do with them. I happen to have some pink potatoes as well! I think I’ll pair this with some steamed okra. Thanks for the dinner save!
Cooper
Hey, I can’t wait to make this. You think it would work sweet potatoes? Thank you always, your blog always makes me inspires and sometimes just makes a day brighter??
joythebaker
Yes I think this recipe would certainly work with sweet potatoes! They have a slightly different texture than starchy white potatoes so they may break down more during cooking but if that’s ok with you… go for it!
Elizabeth
Made this tonight! You are a lifesaver. Everyone loved it–even the 15 month old. Just what we needed in our lives. Thank you!!
Yelle
This recipe is surprisingly similar to coq au vin – which is so easy! I love dipping a crunchy baguette into a white wine sauce. Coq au vin is my favorite, since it’s got salty bits of pancetta in it. However, for when I’m out of pancetta, this recipe will definitely do!
joythebaker
I didn’t realize it was similar to coq au vin, but you’re right! I like that this recipe is so versatile. Adding pancetta, or fresh thyme, or any fresh herb on hand… the flexibility is what makes it great!
BamaCarol
I absolutely, positively, in no way whatsoever can eat dark meat chicken so will be doing this with breasts. I’m sure the taste will be just as good (or better for those of us who cannot stand the dark meat, including my husband).
The Pastiche
Such a great weeknight staple–and I’m with ya about chicken thighs. I love my weeknight Dijon and wine braised chicken thighs, too: http://thepastiche.squarespace.com/blog/dijon-and-wine-braised-chicken-thighs?rq=chicken%20thighs
Lauren Gaskill | Making Life Sweet
Definitely sharing this with friends! Can’t go wrong with this easy, delicious dish!
Linda Pilcher
Looks delicious, but why add white rice when you already have potatoes?
joythebaker
carb on carb!
Lauren
aka yes please!
Lauren
I love how accessible this recipe felt — I’m one of those people who is easily intimidated by a recipe (especially one that looks delicious), so I seriously appreciate ingredients that I actually have and methods that I know I can pull off! Thanks Joy, you inspired me to actually cook on a Monday! (Also, this is perfect timing because now I can take it to work for lunch for the next two days — hooray, two birds, one stone, etc etc.)
Madeline
I definitely need this recipe in my life. Weeknights are the worst–I usually just throw together whatever I have on hand and it takes about 30-40 minutes max. This dish looks hearty yet healthy and perfect for winter!
Janabelle
Niiiiiice. Looks delish and super easy. I actually have some thighs in my freezer. Just need to pick up wine and chicken stock. I know, I know. I need to stock my pantry a little better than that!
joythebaker
You’re already on your way with the chicken so I’m impressed.
dessertfortwo
Gravy on chicken is basically the way to my heart.
joythebaker
Agree!
Tracy | Pale Yellow
Thank you for an easy weeknight dinner that is much healthier than chips and dip and not too much work.
Lali
Yummie, that looks so good!
Tori
I can tell this would be a total lifesaver on any given weeknight! I love its delicious simplicity!
Toshi Bakes
You really can’t go wrong with chicken thighs for dinner. This seems relatively quick and simple to make, I look forward to more recipes such as these!
Rena
Normally I’m not a huge fan of chicken but this sounds and looks extremely yummy!
xx from Bavaria/Germany, Rena
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