Cream-Braised Chicken with Swiss Chard and Potatoes

in Dinner

Cream Braised Chicken // www.acozykitchen.com

Sundays are somewhat of a double-edged sword. On one hand, they’re lazy, relaxing and involve Bloody Mary’s and long brunches. But then, as the night sets in, you feel the impending week full of to-do lists and getting up early just looming…

As a kid, Sundays were depressing. It was usually the day when I had to buckle down and do homework. You know, the homework that I had thrown to the side all weekend long because I was busy having fun. There was usually lots of whimpering and pouting and being a brat. There was usually a gigantic cloud over Sunday night. The only things that usually made it better was the tick, tick, tick sound from the opening credits of 60 Minutes and the smell of something mom was braising in the oven.

Cream Braised Chicken // www.acozykitchen.com

Cream Braised Chicken // www.acozykitchen.com

My mom had a braised chicken dish with tomatoes and spices that I loved. I have no idea what was in it and still don’t, but it was so simple and amazing.

I honestly haven’t braised much chicken and I’m not sure why because after making this dish a few times, I want to braise ALL THE CHICKENS!

It’s the best. This is inspired by a dish I had at Boule Bar in San Francisco. It was Moroccan-spiced, just like this one is and braised in a lemony cream sauce that was kinda to die for.

Cream Braised Chicken // www.acozykitchen.com

This is the dish that’s perfect for Sundays, and if you have the time, it’s not too bad of a week day meal either. It doesn’t take nearly as long to braise as it does with other meats like, say, beef or pork. Just an hour.

The potatoes and swiss chard are interchangeable – feel free to swap in other stuff like artichokes or squash or kale.

This dish is the best leftover meal EVER. It’s almost one of those dishes that tastes better the next day. Don’t you love dishes like that!?

Cream Braised Chicken // www.acozykitchen.com

Cream-Braised Chicken with Swiss Chard and Potatoes

Print this recipe!

3 chicken drumsticks, skin on and bone-in
3 chicken thighs, skin on and bone-in
Salt
Pepper
Olive oil
2-3 Russet potatoes, quartered
2 shallots, minced
3 garlic cloves, minced
1 teaspoons ground cumin
1/2 teaspoon ground coriander
3 sprigs fresh thyme
2 tablespoons red wine vinegar
2-3 leaves Swiss chard, roughly chopped
1 teaspoon lemon zest (from 1 lemon)
3 cups low-sodium chicken stock
1/2 cup heavy cream
Salt to taste
Handful of Italian parsley, chopped

1. Start by prepping your chicken: wash the chicken and thoroughly pat dry using paper towels. Sprinkle the chicken with a few pinches of salt and pepper on both sides.

2. To a large pot, heat 2 tablespoons of oil over moderately medium to high heat. When the oil is hot, place the chicken, skin-side down and cook until the skin is crispy and browned, about 3 to 5 minutes. Flip the chicken, using a pair of tongs, and cook for an additional minute or so. You want to avoid overcrowding the pot, so you most likely will have to do this in batches. Remove the chicken from the pan and set it aside in a bowl.

3. You may find that the chicken’s skin has released a lot of grease. We don’t want all of that in the dish so dump out most of it, leaving about 1 tablespoon (eyeball this measurement). Place the pot over medium heat and when hot, add the potatoes, cooking them on each side until browned and crispy, about 1 minute. Remove them from the pan and set aside.

4. Throw in the shallot and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Next, add the cumin, coriander and fresh thyme. Pour in the red wine vinegar and using a spoon, deglaze the bottom of pan, scraping up any browned, crispy bits. Add the swiss chard, lemon zest and chicken stock. Add the chicken and potatoes back to the pot, being sure to nestle them into the mixture.

5. Bring the chicken mixture to a simmer and turn the heat to low; cover the pot and cook for 45 minutes, until the potatoes and chicken are cooked. Mix in the heavy cream and salt the mixture to taste (I added about 1 teaspoon). Cook for an additional 10 to 15 minutes. Divide between bowls and top with a sprinkling of fresh Italian parsley.

Serves 4

{ 25 comments… read them below or add one }

Elisa @ Insalata di Sillabe February 24, 2014 at 4:00 am

This looks truly delicious and absolutely mouthwatering! I’m not a big fan of chicken and meat in general, but I think this braised chicken recipe is definitely worth a try!

xo, Elisa

Reply

Liz @ Tip Top Shape February 24, 2014 at 6:01 am

I don’t think we braise meats a lot at my house. But…not totally sure. This looks delicious, though! I might have to start a braising trend in my house :)

Reply

Belinda@themoonblushbaker February 24, 2014 at 6:38 am

Gosh Sunday is about preparing for the week at my place too. It filled with the smells of roast and braises then the most depressing thing is that it has to be frozen… Oh the problems of a hungry girl.

I am going to have to try the braises in cream soon.

Reply

dishing up the dirt February 24, 2014 at 8:29 am

I can smell your kitchen from here!

Reply

Kelly @ The Nourishing Home February 24, 2014 at 9:25 am

This looks absolutely divine and a link to this beauty is simply going to have to go on my meal plan that I publish weekly. I’ll also share a link via social media. I can’t wait to make this. Thank you so much for sharing. YUM!

Reply

sandra February 24, 2014 at 9:45 am

my husband and I are forever looking for a new way to make chicken – our go to meat. We’ll try this one and let you know! Thanks!

Reply

Bev @ Bev Cooks February 24, 2014 at 10:16 am

Yes! Tick tick tick of 60 Minutes.

And braised chickens.

Want.

Reply

Francesca February 24, 2014 at 11:36 am

This looks totally lovely. Im right there with you on the double edge sword of laziness, paired with a full day of opportunity… But i would get off the couch + push my mimosas aside to make this :)

Reply

Toyota February 24, 2014 at 12:12 pm

This looks delicious. I’m not entirely sure I know what braising is but will definitely be adding the ingredients to my shopping list this week. Wish me luck

Reply

Adrianna Adarme February 24, 2014 at 2:57 pm

Oh! Braising is usually begins with searing something off and then covering it in liquid and slow-cooking it for a long period of time. This way there’s a nice brown crust on the exterior and an interior that’s tender and in this case, fall-off-the-bone. :)

Reply

Sarah February 24, 2014 at 3:15 pm

This looks so good and comforting!

Reply

Tina February 24, 2014 at 7:21 pm

goodness!! this is making me homesick!!! i would love to be swimming in that heavenly sauce!!! those plates??? I.need.now!!

Reply

Rachel February 24, 2014 at 8:54 pm

This reminds me of how excited I got when I read your Arroz con Pollo recipe. This looks amazing!

Reply

Michelle February 24, 2014 at 10:01 pm

Let’s braise all the chickens! So good!

Sundays are a little bittersweet. I try to not be nearly as bratty about them as I used to be.

Reply

Nicole ~ Cooking for Keeps February 24, 2014 at 10:39 pm

I squealed when I saw this on Instagram. Crispy skin! Cream Sauce! Swiss Chard! Oh my..all things glorious.

Reply

cheri February 25, 2014 at 2:54 pm

This is perfect week-end food. Love it!

Reply

Lisa Belles February 26, 2014 at 1:21 pm

This looks amazing! My Mom always made Chicken Paprika on Sundays, which is another braised chicken recipe that is absolutely to die for! So glad I found this recipe!

Reply

Padaek February 27, 2014 at 8:49 am

Such a great looking braised chicken dish! Perfect for Sundays for sure – any day for me really. :) Love 60 minutes.

Reply

Nina March 1, 2014 at 4:52 pm

I am making this right now and the house smells so good. Even if the final dish doesn’t turn out (which will be because of a lack of skill on my part, not your recipe), the smell in the house right now is worth it.

Reply

Nina March 1, 2014 at 6:51 pm

Update: finished it and it was SO GOOD even though 1. I am horrible at browning things and my chicken-skin was only sort of golden at best and then got flabby and 2. I can’t braise at all on my stove because I have very little temperature control so it sort of boiled– even despite my shortcomings, this recipe! Is so good! We drank the broth in our bowls (there’s some on my shirt, I have no manners or shame) and we’re freezing the leftover liquid to re-braise something else in because yeah.

Reply

Joy March 3, 2014 at 12:01 pm

will the results be the same if i cook with a non-stick pot?

Reply

Adrianna Adarme March 3, 2014 at 12:02 pm

I think you should be ok. You’ll just want to make sure the oil gets nice and hot before adding it. But I’ve gotten a nice sear on meats before in a non-stick pan. Worse case scenario is that it doesn’t get super crispy. It’ll still be delicious! There are worse things that could happen.

Reply

Danielle March 7, 2014 at 8:13 pm

I am planning on making this oh so delicious looking recipe for Sunday dinner this weekend, but I have one questions: can the chicken be boneless thighs? While I do not mind the bones my family is not a fan. Thank you :)

Reply

Adrianna Adarme March 7, 2014 at 8:36 pm

Yes boneless thighs should work out great!

Reply

Mandy March 23, 2014 at 8:31 am

I made it today ready for dinner this evening. Had a little taste…amazing!

Reply

Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: