Braised Chicken and Vegetables

Dinner on A Dime

Byline: By the editors of Relish Magazine

Before cornmeal starred in polenta and rice became risotto, cornmeal was fried up as cornmeal mush and rice was eaten in beans and rice. These were peasant dishes at their best—based on local, inexpensive ingredients available to all. These foods weren’t gussied up with fancy sauces or garnishes; instead they were meals that conserved (and recycled) and made do with little.
Peasant dishes, with their earthy, honest ingredients, now star in hip restaurants across the country, a testament to their lure and durability. Here’s a dish born out of a lean pantry. It’s perfect for adapting to what you have on hand and improvising at length.

Braised Chicken and Vegetables This recipe uses inexpensive flavorful chicken thighs and other pantry staples.

1 Tbsp olive oil 6 bone-in chicken thighs

1 potato, peeled and chopped

1 yellow onion, finely chopped (1 cup)

2 carrots, chopped

2 garlic cloves, minced

3/4 cup white wine (such as Chardonnay)

1 cup reduced-sodium chicken broth

3 sprigs fresh thyme

1 tomato, chopped

Juice of 1 lemon

1/2 tsp salt Freshly ground pepper

Lemon slices (optional)
1. Heat oil in a large, heavy skillet over medium. Add chicken and cook until brown on both sides, about 10 to 15 minutes. Remove from pan. Add potato, onion and carrots; cook 5 minutes. Return chicken to skillet (with any juices). Add garlic, wine, broth, thyme, lemon juice, salt and pepper. Cover and simmer 15 to 20 minutes. Add chopped tomato, lemon juice, salt and pepper. Garnish with lemon slices, if desired. Serves 4

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Photo credit: Mark Boughton Photography / styling by Teresa Blackburn