Ingredients:
- 1 whole chicken (about 4 pounds), cut into parts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 pound new potatoes, halved - 5 garlic scapes, trimmed
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
Instructions:
1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Season Chicken: Season the chicken parts generously with salt and pepper.
3. Sear Chicken: Heat the olive oil in a large cast iron skillet over medium-high heat. Add the chicken pieces, skin side down, and sear until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and sear the other side for another 5 minutes. Remove the chicken from the skillet and set aside.
4. Cook Potatoes and Garlic Scapes: In the same skillet, add the halved baby potatoes and cook until they start to brown, about 6 minutes. Add the garlic scapes and minced garlic, and cook for another 2-3 minutes.
5. Deglaze with Wine: Pour in the white wine to deglaze the skillet. Let the wine simmer until it reduces by half
6. Add the chicken broth and thyme to the skillet and stir to combine.
7. Return Chicken to Skillet: Nest chicken pieces back into the skillet among the potatoes and garlic scapes.
8. Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through (thighs read 155 degrees) and the potatoes are tender.
9. Remove from the oven and let rest for a few minutes before serving. Spoon the sauce over the chicken and potatoes. Serve warm.
About the Chef
Brushland Eating House, a forty-seat restaurant in the northwestern Catskills Mountains, was built on the pillarof celebrating the ordinary: every day, every plate of food, is worth throwing a party for. Situated in the rambling, bucolic hamlet of Bovina, Sara & Sohail Zandi serve thoughtful, memory-provoking food, share delicious wine & host warmly, to the tune of a good time. Their supper club format - revelrous and bountiful - harnesses the energy of sharing a meal, while menus that change weekly, honor the seasons. Monthly, during the full moon, they host Persian Feasts, replete with the colorful, unctuous dishes of Sohail’s childhood: Tahdig and kebab and Ghormeh Sabzi, seasoned with the edge of a New Jersey upbringing. On any given evening you’ll find Sohail reigning in the kitchen, Brenton Wood crooning over the speakers and glasses full to the brim, for another round of cheers-ing. Life is far too short to simply eat - indulge, instead.
Pair this recipe with another dish from Sara & Sohail Zandi: Strawberry Rhubarb Galette.
