This Italian-American classic is a delicious, one-pot meal. Juicy, chicken pieces and potatoes are braised in a garlicky, white wine sauce. Grab a baguette and enjoy this easy classic meal.
For the brine:
- ⅓ cup sugar
- ⅓ cup Kosher salt
- 1 small onion, quartered
- 4 large cloves garlic
- 1 lemon, quartered
- 2 dried bay leaves
- Couple sprigs of fresh sage
- 2 cups water
- 2 cups ice cubes
- Large ziplock bag
For the chicken:
- 2–3 pound whole chicken, cut into pieces
- ¼ cup olive oil
- 1 pound small potatoes, cut into chunks
- 1 small onion, diced
- 6–10 garlic cloves, minced
- Zest of 1 lemon
- Juice of 1 lemon
- ⅔ cup dry white wine
- ⅔ cup chicken broth
- 2 tablespoons freshly chopped parsley
- 2 tablespoons minced fresh rosemary
- ½ tablespoons dried oregano
- 1 teaspoon dried thyme
- 4 tablespoons butter
- ⅔ cup frozen small peas
Brine the chicken.
In a medium saucepan over high heat, combine the water, sugar, salt, garlic, onion, lemon, sage, and bay leaves. Stir to combine. Bring to a boil. Cover the pot and remove it from the heat. Allow to sit and steep for 10 minutes.
Place the ice in a large bowl. Pour the warm brine over the ice and stir until all of the ice is melted.
Place the chicken into a large ziplock bag. Pour the brine over the chicken. Seal well and place in the refrigerator for 4 – 6 hours.
Drain and rinse the chicken. Pat dry with paper towels and allow to sit on a platter to dry while you proceed with the recipe.
Pour the olive oil into a large, deep, ovenproof skillet and warm over medium heat. When hot, place the chicken pieces, skin side down, into the skillet and cook until golden brown on all sides – about 12 – 15 minutes. Remove the chicken from the skillet and place on a platter. Set aside.
In the same skillet, place the potatoes and brown on all sides – about 10 minutes.
Preheat the oven to 375 degrees.
Next, to the skillet, add in the onion and garlic. Stir to combine and allow to cook until fragrant – about 5 minutes.
Slide the lemon zest and pour the juice, white wine, and chicken broth into the skillet.
Use a spoon to scrape off any browned bits from the bottom of the pan.
- Category: Main Dish
- Method: Braise
- Cuisine: Italian-American
Keywords: Italian American classic, chicken recipes, braised meats, one-pot dishes, Italian recipes