BOROHOUSE believes that true hospitality lies in the patient transformation of humble ingredients and the delicate layering of flavors. Inspired by the sunlight of Southern France, this dish features crispy-skinned, juicy chicken pieces and golden-brown potato batons, all nestled in a rich butter sauce reduced with white wine, fresh lemon, and herbs. It is a comforting one-pan meal where the cooking process itself is a joy — from the enticing sizzle of basting with butter to the complex aroma of the reducing sauce. Through this dish, we aim to bring the relaxed yet generous atmosphere of a Mediterranean family table into your kitchen.
Ingredients Preparation
Bone-in, skin-on chicken thighs: 2 pieces (approx. 500g)
Potato: 1 large (approx. 200g, cut into batons)
Garlic: 3 cloves (minced)
Fresh rosemary: 1 sprig
Lemon: 1/2 (juiced, zest optional for garnish)
Unsalted butter: 30g (divided)
Extra virgin olive oil: 1 tbsp
Dry white wine: 50ml
Sea salt and freshly ground black pepper: to taste
Chopped parsley (optional, for garnish): a pinch
Steps for making
1. Prep & Season
Cut each chicken thigh in half along the bone (yielding 4 pieces). Pat dry thoroughly with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for at least 30 minutes (or refrigerate for 1 hour). Peel the potato and cut into 1cm-thick batons.
2. Sear Chicken & Potatoes
Heat olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat. Place the chicken pieces skin-side down, and distribute the potato batons in the empty spaces around them. Cook without moving for 5-6 minutes until the skin is golden and crispy. Flip the chicken, add the rosemary sprig to the oil, and add half the butter (15g). Tilt the pan and baste the chicken continuously with the foaming butter using a spoon for 2-3 minutes.
3. Remove & Make the Sauce
Once the chicken is golden on both sides and the potatoes are cooked through, transfer everything to a plate and keep warm. In the same pan over medium heat, add the minced garlic and sauté until fragrant (about 30 seconds). Pour in the white wine, scraping the bottom of the pan with a wooden spoon to deglaze. Cook until the wine is reduced by about half.
4. Finish the Sauce & Combine
Squeeze in the fresh lemon juice and add the remaining butter (15g). Continue to cook for 1-2 minutes until the sauce slightly thickens and coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
5. Plate Up
Place the potato batons at the bottom of serving plates. Top with the chicken pieces. Spoon the rich lemon-butter sauce evenly over the chicken and potatoes. Garnish with a fresh rosemary sprig, lemon zest, or chopped parsley if desired. Serve immediately.
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