Warm up on a cold night with this braised chicken and potatoes

Pat the chicken thighs dry and season aggressively.

Heat a braiser and place the chicken skin side down to sear until golden brown.

Remove the chicken from the pan once browned.

In the same pan, caramelize onions and add spices (cinnamon, fennel).

Add raisins for sweetness and tomato paste for richness, and caramelize this mixture.

Add chicken stock and let it simmer for about 8 to 10 minutes before straining.

Return the seared chicken thighs to the strained mixture.

Place the pan in a 350-degree oven for about 20 minutes uncovered until bubbly.

After removing from the oven, add a whole stick of butter to the dish.

For potato pave, slice potatoes with a mandolin to about a quarter inch thick.

Layer the potato slices with garlic butter and salt, then cook for about 90 minutes.

Check the potatoes with a toothpick to ensure they are soft.

Weigh down the cooked potatoes overnight in the fridge.

Garnish the chicken with parsley and lemon juice, and serve with caviar on top.

Equipment Needed

Spice Level:

Allergens