Categories: Meals

Ingredients

• 3-4 lb. chicken, cut into 8 pieces
• Kosher salt and black pepper
• 2 tbsp. oil
• 2 tbsp. unsalted butter
• 2 large yellow onions, thinly sliced
• 1 cup chicken broth
• 1 cup dry white wine
• 6 cups halved new potatoes
• 1 garlic clove, minced
• 1 sprig rosemary
• 1 lemon, halved

Directions

1. Sprinkle chicken with salt and pepper. Add oil to a Dutch oven. Brown chicken over medium-high heat, about 5 minutes per side. Remove and add butter and onions and cook until pale yellow, 10-15 minutes. Add broth and wine and reduce for 10 minutes. Add potatoes, garlic, rosemary, juice from 1/2 lemon and chicken. Cover and simmer until cooked through, about 45 minutes. Remove chicken and potatoes. Slice remaining 1/2 lemon and add to pot. Bring to a boil and reduce until thickened. Add chicken and potatoes and season to taste.

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