Fall/Winter 2023

Braised Chicken

By Gather Culinary

You can use bone-out skin off for these if you prefer, but if you do, add 1 – 2 tablespoons olive oil to the pan before cooking the chicken. If you keep the skin on, the fat will render out when cooking, and there is no need to add olive oil. 

Serves 4

8 small bone-in, skin-on chicken thighs
1 large yellow onion, minced
3 stalks celery, chopped
2 carrots, cut into rounds
2 sprigs fresh rosemary
4 cups chicken stock
1 – 15 ounce can cannellini beans, drained 
1 tablespoon sherry or balsamic vinegar
Kosher salt and pepper

Heat oven to 375F

• In a Dutch oven or deep skillet, place 4 pieces of the chicken skin side down. Season with salt and pepper. 

• Turn the heat to medium and cook until golden brown, about 6 minutes

• Flip the chicken and cook on the other side until lightly golden, about 3 minutes. Remove from the pan and set aside. Repeat with the remaining 4 pieces of chicken. 

• Leave the rendered fat in the pan and add the onion, celery, and carrots. Season with 1 teaspoon salt and ½ teaspoon ground black pepper. Allow to cook until slightly softened, about 5 minutes.

• Add in rosemary and cook another minute. 

• Add chicken stock and bring to a boil. 

• Add in chicken pieces and remove from heat. Cover the pan with a lid or foil. 

• Place in the oven and cook for 1 – ½ hours until the chicken falls off the bone. 

• Remove from the oven and gently stir in the beans and vinegar.

Serve with mashed potatoes. 


Mashed Potatoes 

Serves 4-6

You can leave the skins on when using Yukon Golds – they make a delicious mashed potato.

2 pounds Yukon Gold potatoes
1 cup milk
4 tablespoons butter
1 tablespoon salt
1 teaspoon ground pepper – you can use white or black
Large pinch nutmeg, optional 

● Place potatoes in a large pot. Cover with water by 1 – 2 inches. Bring to a boil and cook until tender – when you pierce with a paring knife, you won’t get any resistance. 

● When potatoes are tender, drain.

● Mash potatoes with the milk, butter, salt, pepper, and nutmeg. Mix until combined.