Red Wine Chicken


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Servings: 4-6
  • 1 1⁄2 lbs white russet potatoes (the fluffy ones)
  • 5 tablespoons olive oil
  • 1 pinch salt and pepper
  • 2 tablespoons butter
  • 4 garlic cloves
  • 6 skin-on chicken thighs
  • 2 red onions, cut into eighths
  • 8 ounces Brussels sprouts, halved
  • 1 thyme, sprig
  • 1 cup red wine
  • 1⁄2 cup balsamic vinegar
  • 1 tablespoon honey
  • Preheat oven to 425 degrees F. and place a cast iron pan roasting tray in the oven (if you don't have one no problem).
  • Bring a pot of water to a boil add a pinch of salt and add your potatoes. Cook until they are super fluffy… like really soft, but still holds their shape (12-15 minutes). Drain and allow to evaporate for 10 minutes… you want them very dry for super crunch.
  • Remove roasting pan from oven and add 2 Tbsp olive oil, shake the potatoes in a bowl and carefully add them in . Season with salt and pepper and give them a toss, before placing in the oven for 15 minutes.
  • Remove from the oven and add butter along with the garlic and thyme. Give the pan a mix to coat every fluffy potato. Add the potatoes back in the oven when the veggies and chicken go in to cook for a final 10-15 minutes (see step 6).
  • Meanwhile, remove cast iron pan from oven and place on a medium-heat (regular frypan is fine) add drizzle in 2 Tbsp of olive oil. Pat the skin of the chicken dry and season with salt, then place skin-side down in the pan. cook for 5-7 minutes or until skin is super crispy, remove chicken.
  • Add remaining 1 Tbsp of Olive oil to the pan and add your brussels sprouts and onions, cook for 3-4 minutes or until slightly colored. Deglaze with both the red wine and balsamic vinegar and add rosemary & honey. Season with salt and pepper, place chicken on top and pop in the oven to cook for a further 10 minutes.
  • Serve chicken and red wine veggies with the crunchiest potatoes.

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