Braised Honey-Tomato Chicken with Creamy Potatoes
This comforting one-pot wonder features succulent diced chicken slow-braised in a rich, savory broth with tender potatoes and bursting tomatoes. The dish exudes a heartwarming aroma, promising a deeply satisfying experience. The gentle braising method allows the flavors to meld beautifully, creating a luscious sauce that coats every bite. It's a culinary hug in a bowl, reminiscent of cherished family recipes, and offers a delightful textural contrast between the melt-in-your-mouth chicken and the creamy potatoes, making it an utterly fulfilling meal.
Ingredients
- •400g diced chicken thigh
- •500g potatoes, peeled and cut into 2cm cubes
- •400g canned diced tomatoes, undrained
- •1 tablespoon olive oil
- •1 tablespoon honey
- •1 teaspoon dried mixed herbs
- •1/2 teaspoon onion powder
- •250ml water
- •Salt to taste
- •Black pepper to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- 2
Add the diced chicken to the pot and sear for 5-7 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken and set aside.
- 3
Add the potato cubes to the pot and cook for 5 minutes, stirring, until slightly softened.
- 4
Stir in the canned diced tomatoes, water, honey, dried mixed herbs, onion powder, salt, and black pepper. Bring the mixture to a simmer.
- 5
Return the seared chicken to the pot. Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the chicken is very tender and the potatoes are cooked through.
- 6
Stir occasionally to prevent sticking and ensure even cooking. If the sauce becomes too thick, add a splash more water.
- 7
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired for extra aroma.
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