Braised Chicken with Shallots, Roasted Sweet Potatoes and Red Potatoes, and Steamed Broccoli

My stove died over the last weekend...and after frantically calling repair shops, landlords and retail stores, it was decided that I would get a new stove...on Friday. Which meant, for FIVE LONG DAYS, I would have no stove power, save for a small gas stove that we use for grilling meat at the table. This complicated my life significantly, because it meant that for any given meal, breakfast, lunch or dinner, I would only have ONE burner, instead of my usual four. My cooking style had to change as did my strategy for planning menus.

In an effort to deal with a busted stove, I came upon this recipe - which sounded so delicious on paper I was excited to try. It was very good and entire family enjoyed it very much. Daughters enjoyed it because the chicken was incredibly tender and moist (the use of the thigh meat does this) and husband enjoyed it because it came with a sauce to be enjoyed on top. Husband loves ANYTHING that has a good tasting sauce so this was a winner for him. I loved it because the chicken was moist and the sauce was made in the pan so I didn't have to dirty up another pan...

Since the solo burner was occupied with the braising chicken, I had to use other cooking appliances in order to round out the meal. I decided to roast some potatoes and sweet potatoes in the oven - simply just tossed wedges of both in some olive oil and salt, and lay them in a single layer on a roasting sheet and baked them at 400 degrees for 25 minutes. They were SUPER yummy, especially the roasted sweet potatoes. (I used organic Japanese sweet potatoes.)

I steamed broccoli - in the microwave...so easy...and voila! My dinner, even though I was short a stove.

Braised Chicken with Shallots (From Martha Stewart, Everyday Food)

Serves 4
8 bone-in, skinless chicken thighs (about 2 1/2 pounds total)
Coarse salt and ground pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 pound small shallots (about 12), peeled and halved
5 garlic cloves, peeled and halved
1/2 cup dry white wine
3 tablespoons Dijon mustard
1 pint cherry tomatoes, halved
Fresh tarragon leaves, for garnish (optional)

Season chicken with salt and pepper; coat with flour, shaking off excess.

In a Dutch oven or 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Remove; set aside.

Add shallots and garlic; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes. 

Add wine; cook until evaporated, 3 to 5 minutes. Stir in mustard and 1 1/2 cups water; bring to a boil.

Return chicken, bone side down, to pot. Reduce heat to a simmer, cover, and cook until chicken is tender and cooked through, 30 to 35 minutes. Transfer chicken to a plate; loosely tent with aluminum foil to keep warm. Add tomatoes to pot; season with salt and pepper. Cook on high until sauce has thickened, 6 to 8 minutes. Return chicken to pot; reheat if necessary. Garnish with tarragon, if desired, and serve. 

Printable recipe