Chicken french recipe new york times ultimate comfort food, this dish bears the mark of Spanish and French colonial influence but takes a decidedly Puerto Rican approach.
Bone-in chicken thighs are braised to perfection in a rich, oniony, tomato-based sauce with a lot of garlic, balanced with white wine and vinegar, and punctuated by briny olives and capers. Potatoes are added toward the end, for a satisfying meal. Like so many Puerto Rican dishes, this one is highly adaptable. Some brown the chicken first, adding sofrito and other aromatics later.
Folks often add carrots or use beer or red wine instead of white. My take is pared down and incredibly simple, making it an easy weeknight meal that can be prepared while you’re getting your house in order after work.
INGREDIENTS OF CHICKEN FRENCH RECIPE NEW YORK TIMES
- 2 to 3 pounds bone-in, skin-on chicken thighs, skins removed
- 1 (8-ounce) can of tomato sauce
- 1 medium yellow onion, finely chopped
- 10 garlic cloves, peeled and minced
- ¼ cup white wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons sweet paprika
- ½ teaspoon ground cumin
- 3 dried bay leaves
- 1 ½ tablespoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 cup dry white wine
- ¼ cup pimento-stuffed olives
- 1 tablespoon capers, drained
- 1 pound Yukon Gold potatoes, peeled and sliced into 1/2-inch rounds
- Cooked white rice, for serving
- Chopped fresh cilantro leaves, for garnish
PREPARATION OF MAKING CHICKEN FRENCH RECIPE NEW YORK TIMES
Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.
In a medium bowl, combine tomato sauce, onion, garlic, vinegar, olive oil, paprika, cumin, bay leaves, salt, and pepper; whisk together with a fork. Pour sauce over the chicken.
Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.
Pour in white wine, then add olives, capers, and potato slices, stirring well to incorporate. Bring back to a boil, then reduce heat to low and cover.
Simmer for 30 to 40 minutes, until potatoes are tender but not falling apart. If your sauce is thinner than you’d like, transfer chicken and potatoes to a serving bowl, then simmer the sauce for 5 to 7 more minutes over medium-high until thickened.
Serve over white rice with plenty of sauce, and garnish with cilantro.