Chicken Braised With Potatoes and Pine Nuts Recipe (2024)

Delicious! I used low sodium chicken broth instead of water in steps 2 and 4.To keep the chicken skin crispy, I used a large cast iron skillet for all the cooking, added 3/4 cup of broth instead of 1/2 cup water in step 2, made sure that the skin was above the liquid, and cooked the chicken in a 325 oven, UNCOVERED in step 3. After this, I removed the chicken, added the potatoes and more broth, then laid the chicken atop the potatoes, and put it back in the oven, again uncovered, for step 4.

In lieu of pine nuts, pumpkin or sunflower seeds also work (for those with tree nut allergies or a more limited budget)

The recipe seems odd to me - you go to all the trouble of browning it and then submerge that lovely crisp skin in the liquid. Doesn’t it get soggy?

This was excellent. Followed advice here: added the potatoes in step 3, check. I got tender potatoes and not-overdone chicken. Also, pulled off the chicken skin and crisped it in a pan to serve. Overall this recipe seems pretty adaptable. Added carrots to the aromatics; they were tasty. I Step-3-cooked it in a 325° oven for an hour instead of on the stove top, perfect. I used lacinato kale but any sturdy green would be equally good. Most important: The Teens Ate It. Will make again.

whenever i see a recipe calling for kale, i substitute swiss chard. i don't see why you couldn't in this one.

Just made this. I didn’t see any reason to cook the thighs and then add potatoes later. Too much time. Put in the potatoes at step three. Then used spinach. Husband liked it. It was an easy weekday meal.

You could try chard, collards, or spinach as a substitute.

This dish features a unique combo of flavors... loved the vinegar, cloves, and saffron. I removed the chicken before adding the potatoes and stirred the whole thing, then rested the chicken on top. It worked nicely. Delish!

I like this recipe a lot. Like the others, I put the potatoes in at step 3. I also used chicken broth instead of water and cut down majorly on the oil. I also did not add any butter to the recipe at the end (I really do not think it needs it.) I also used swiss chard instead of kale - it's what I could find. Overall, good recipe - super warm and lovely to eat on a cool day.

This was terrific! I followed the recipe as written, except for substituting baby spinach for the kale, and eliminating the butter at the end (sauce was already rich and thick). I used a wide, large, round dutch oven which allowed for the browned skin to mostly remain above the liquid. In Step 4, I added enough water to allow the potatoes to cook, but not cover them. At the end, I continued cooking uncovered for an additional 10-15 minutes to thicken the sauce and soften the potatoes. Yum!!

BAC. I’m not a fan of kale, either. I might try arugula or spinach. I’m leaning towards the arugula. I think it has sturdier leaves, more like the kale.

This was a little frustrating. It tasted great, but with the lid covered, the amount of wine and water - half cup and then to cover the potatoes - it was like whole chicken and potato chunks sitting in soup. This made the pine nuts just floating there pretty pointless. Really they should have you take the lid off at step 3 to cook down the liquid. Also, I agree with others, there is no need to it the potatoes in separately at step 4. The taste was great, but sooo much thin liquid.

This does not work for all the reasons mentioned already. Wasted expensive ingredients such as saffron, pine nuts, and white wine on a dish that was way too acidic, had undercooked potatoes and overcooked chicken with soggy skin.

Excellent! Took the chicken out in Step 4 and turned up the heat, as I couldn't picture the potatoes cooking in 20 mins at low temp, Used chicken broth instead of water - not sure how much, eyeballed it. The pine nuts seemed to dissolve into the dish by the end. The cloves and large no. of bay leaves were brilliant, would not have thought to do that. Added fresh corn off the cob with about 3 mins left in cooking. (It's August, trying to use it almost daily!)

the potatoes are nowhere near cooked, even after double the time recommended.

This was so delicious and we could not stop soaking up the broth with a baguette. I did swap out the pine nuts for sunflower seeds, spinach for kale, and I threw in a cinnamon stick (but I don't think it added much). I did not have saffron. Finished in a 350 oven for an hour and a half at step 3, adding in the potatoes and some carrot chunks final 40 minutes. Everyone loved this! Unusual combination of spices and flavors.

WAY too much lquid. The Skins got soaked. The potatoes took 3x the time suggested. It seems like no one tried this first.

This was kind of bland and agree that the potatoes need to go in much sooner; they were undercooked when made as written.

This was the perfect meal, on a very cold Sunday evening. I didn't have much celery so added 1 parsnip and 1 carrot, very good. I had no saffron, I would like to try with that, but used a variety of otters spices, and it was delicious. It's easy to make and the house smells so good, while it simmers.

big hit! soggy skin bc I browned it and then put in fridge, don't do that and make sure it's crispy!

Followed all the steps to the letter except that I left out the kale (did not substitute). I used cinnamon in lieu of clove (as per the recipe) and it came out very nicely. Flavors were very nice and my dinner guests loved it.

I don’t understand how there can be this many ingredients, and it can taste this bland and boring. Will not be making again.

Chicken was cooked through after 20-25 minutes, 45 minutes would have way overcooked it. I removed the chicken & added potatoes after 25 minutes. Placed the chicken back on top and then continued to cook as directed from the “add potatoes” step.

A winning dish! Made a few small adjustments -- added anchoives with the onions and celery, omitted the cloves/cinnamon, added olives, and used spinach for my kale adverse family. The sauce was gorgeous and was happily soaked up with some fresh bread. This is a wonderfully adaptable recipe! Will be making it on the regular.

Used skinless thighs and some white meat tenderloins. Cloves AND cinnamon. Skipped the pine nuts. Delicious!

Next time roast the pine nuts and add towards the end.chicken stock not water was good ideaspinach also good ideacarrots with potatoes good ideaneed to make it a little thicker of a saucemaybe add peasgood for a cold night

Mushy pine nuts inspire despair. “Mush on mush” captures it exactly.

This tasted nice, but felt too thin. Loved the heavy use of bay and cloves; may try again but would definitely add potatoes/chicken at same time, and not cook covered.

I always follow recipe as written to begin with and then adjust. I used a lidded sauté pan, which made adjusting the amount of liquid to avoid covering the crispy skin easier. The chicken, braising liquid and greens (I like spinach) are fantastic. My issue is the potatoes. I found braised potatoes bland and difficult to time their cooking. My solution was to roast them. I thought the crispy potatoes worked well with the crispy skinned chicken.

Wonder if I did something wrong- after I added the potatoes and water it took FOREVER for it to cook down. Must’ve slipped up on something