Paleo Braised Chicken with Potatoes and Tarragon

Although I had different pieces of chicken in my freezer, I decided to purchase a whole chicken for recipe ~ Paleo Braised Chicken with Potatoes and Tarragon ~ so I didn’t have to thaw a little bit of this and a little bit of that.

I found this recipe on the TV show called The Chew and adapted it just a tad.  I don’t watch the show very often but every now and then as I’m surfing through channels with the TV remote, I land upon this station.

The chicken pieces will be browned in a cast iron skillet (if you have one).

Once that step is completed, you be taking the chicken of the skillet and setting it aside.  Then you’ll be adding the rest of the ingredients to the skillet.

The original recipe has you trying to squeeze the chicken pieces back in the skillet.  Trust me, it won’t work (unless you have a huge cast iron skillet). I used a separate casserole dish to toss everything together and bake it in. It’s one more dish but it’s worth it.

Once the ingredients are all combined you’ll be baking this for approximately 40 minutes.  The recipe is below and I truly hope you enjoy it.

Paleo Braised Chicken With Potatoes and Tarragon

Paleo Braised Chicken With Potatoes and Tarragon

Ingredients

• 1 whole chicken, cut into pieces
• 2 tablespoons extra virgin olive oil
• 1 red onion - sliced
• 6 to 8 cloves garlic - thinly sliced
• 1 large sweet potato - cut into large chunks
• 2 tablespoons tomato paste
• 2 cups water
• 2 teaspoons dried tarragon
• Salt & Pepper to taste

Instructions

1. Preheat the oven to 425ºF.
2. Rinse and dry the chicken then season with salt and pepper.
3. In a large cast iron skillet, over medium heat, add the oil.
4. Add the chicken to the skillet, skin-side-down, and cook until it's well browned on both sides,
5. Remove the chicken to a plate and set it aside.
6. Add the onion, garlic, potatoes, tarragon and tomato paste to the skillet and sauté for 3-4 minutes.
7. Season the ingredients in the skillet with salt and pepper (to your taste).
8. In an oiled casserole dish, add the chicken then layer the ingredients from the cast iron skillet over the chicken, including any juices that are in the pan.
9. Add enough water around the chicken so that the skin is still exposed.
10. Bake in the oven until the potatoes are tender and the chicken is cooked through, approximately 40 minutes.

https://www.simplynorma.com/2016/04/18/paleo-braised-chicken-with-potatoes-and-tarragon/