Fresh red skinned potatoes make up the crust that crowns this dish. Underneath the golden finish are meaty and richly-flavored chicken thighs bathed in a garlicky balsamic sauce. Thick slices of crusty bread are recommended to catch every last drop.
- 8 chicken thighs bone in, skin on and trimmed of excess fat
- Salt and pepper
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic smashed, plus 3 cloves slivered
- 1/3 cup balsamic vinegar
- 1/2 cup chicken broth
- 1 1/2 tablespoons fresh chopped rosemary
- 3-4 large red potatoes sliced, 1/4 inch thick
Preheat the oven to 400 degrees. Season the chicken thighs with salt and pepper. Heat 2 tablespoons of oil in a heavy, 10-inch ovenproof pan over medium high heat. Brown the chicken pieces on both sides, about 6 minutes per side. Remove the chicken from the pan and drain on a paper towel lined plate. (The skin may be removed at this point.)
Drain off the excess oil and fat from the pan and return to the heat. Add the mashed garlic and the vinegar, scraping the bottom to loosen any browned bits. Add the broth and the rosemary and let boil until the liquid is reduced by half. Return the chicken to the pan, cover and lower the heat. Simmer for 10 minutes.
In a large bowl, toss the potato slices with the garlic slivers, remaining oil and salt and pepper until the slices are coated. Layer the potato slices over the top of the chicken forming a crust all the way to the edges. Bake uncovered for 40 to 50 minutes or until the potato crust is golden brown. Spoon some of the pan juices over the chicken and potatoes with each serving.
Makes 6 to 8 servings.
Photo by Jodi Miller