White Wine Braised Chicken Thighs with Tomatoes and Potatoes

Prep:
10 minutes

Cook:
50 minutes

Yield:
4 servings

Though Passover can be an intimidating time to cook, (two Seders, no chametz, trying unsuccessfully to eat real food instead of just chocolate covered matzah) I love it. I thrive at updating traditions and the challenge of creating recipes so tasty, you’d actually want to eat them post-Passover.White-Wine-Braised-Chicken-Thighs-with-Leeks,-Potatoes-and-Tom-3Not surprisingly, I try to go where no cook has gone before (though maybe that’s for good reason). Manischewitz Ice Cream and Deep Fried Matzo Balls are some of the twists I’ve experimented with. When it comes to mains, I like to play around too. Sephardic seasoned salmon, tangy short ribs or brisket in a hearty mushroom sauce. I’m salivating just writing this. But the most requested type of main dish that I get? Chicken. Plain, boring chicken. Sigh. White-Wine-Braised-Chicken-Thighs-with-Leeks,-Potatoes-and-Tom-1I like to give the people what they want, but after tasting this version I’ll admit I was wrong! Chicken can be a wonderful dish when cooked well. This one-pot Passover meal has chicken thighs braised so tender in a white wine sauce you don’t even need a knife. Served with tomatoes, leeks and potatoes so it’s filling and healthy at the same time. That way, you can have more room for macaroons and chocolate-covered matzah.

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White Wine Braised Chicken Thighs with Tomatoes and Potatoes

Posted on April 1, 2014

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