Good Eggs Meal Kits
Garlicky Chicken with Potatoes & Baby Broccoli
Product Details
For an easy one-pot meal, braise juicy chicken thighs and potatoes until tender with lots and lots of garlic. Toss in some broccoli near the end of cooking for a pleasing pop of green.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Baby broccoli
Baby gold or red potatoes
Whole chicken thighs (see note below)
Garlic
Chicken broth
Thyme
What You'll Need
Olive oil
Salt and freshly ground pepper
Cornstarch or all-purpose flour
Step 1
Trim the broccoli. Halve the potatoes. Place the potatoes in a bowl, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
Step 2
Pat the chicken dry with paper towels and season generously with salt and pepper. In a large high-sided skillet (with a lid) or Dutch oven over medium-high heat, warm 2 tablespoons olive oil. When the oil is shimmering, add the chicken, skin-side down, and sear until browned all over, about 5 minutes per side. Transfer the chicken thighs to a plate.
Step 3
Turn down the heat to medium. Add half of the garlic to the pan and cook, stirring often, until browned, 1 minute. Pour in 1½ cups chicken broth, scraping up any browned bits from the bottom of the pan, and bring to a boil.
Step 4
Return the chicken to the pan, skin-side up, along with any accumulated juices. Scatter the potatoes around the chicken, making sure they are nestled in the broth. Top with a few sprigs of thyme. Return to a boil, then turn down the heat to maintain a simmer. Cover and cook until the chicken is no longer pink in the center and the potatoes are almost tender, stirring the potatoes halfway through, 18 to 20 minutes.
Step 5
Transfer the chicken to a plate, and tent with foil to keep warm. Discard the thyme sprigs. Nestle the baby broccoli into the potatoes and simmer uncovered until the broccoli is tender-crisp, 5 minutes more. Transfer the baby broccoli to the plate with the chicken.
Step 6
In a small bowl, stir 1 tablespoon cornstarch or flour and 1 tablespoon water together until dissolved. Pour the mixture into the pan, stir to combine, and cook until the sauce is thickened slightly, 1 minute. (If using flour instead of cornstarch, cook for 4 to 5 minutes.)
Step 7
Pile the chicken, potatoes, and baby broccoli onto plates. Spoon the sauce over everything, and serve warm.
