Ingredients

The following ingredients have 4 Servings
  • 6 bone-in, skinless chicken thighs
  • 1 tablespoon extra virgin olive oil
  • 1 cup champagne
  • 1 cup chicken broth
  • 2 tablespoons capers
  • 1 cup grape tomatoes
  • 5 cloves garlic, (thinly sliced)
  • 2 Sprigs Fresh Thyme
  • 4 medium red potatoes, (skins washed and cubed approx. 2" diameter (approx. 3 cups))
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instruction

  • Preheat oven to 325 degrees F.
  • Rinse the chicken, pat dry and season with salt and pepper; then heat the oil in a Dutch oven (or oven safe pot) and add the chicken. You may have to do this in two batches. Cook the chicken 5-7 minutes per side; depending on how meaty they are so that they are lightly browned and there is no visible pink. Remove the chicken and set aside covered with foil to keep warm.
  • Next, add the garlic and saute for 1 minute; then add the champagne to deglaze the pan (which means to scrape all of the bits from the bottom of the pan).
  • Add in the tomatoes, capers, thyme, potatoes and chicken broth; then add back the chicken placing them on top of the mixture. (You don't want to boil the chicken, but rather allow the steam finish cooking the process.)
  • Cover the Dutch oven and place in the oven for 1 hour; stirring and basting the chicken about halfway through. Remove the chicken and potatoes and place on a serving dish; set aside.
  • Place the liquid back on the stove and boil for 8-10 minutes until the liquid gets slightly thickened; then pour over the chicken.