Spring Onion–Braised Chicken with Balsamic Brussels Sprouts and Schmaltzy Potatoes

Braised Chicken with Spring Onion and Green Garlic

A shallow braise softens the alliums without completely submerging the browned chicken skin. Reducing the cooking liquid separately concentrates its flavor without overcooking the chicken.

Ingredients

• 4 bone-in, skin-on chicken leg quarters, about 3–3½ pounds total
• 2 tsp Diamond Crystal kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 tbsp ghee
• 8 spring onions, roots and tough tops removed
• 4 stalks green garlic, roots and tough outer leaves removed
• ½ cup dry white wine
• 1½ cups unsalted gluten-free chicken stock
• 1–2 tsp fresh lemon juice, to taste

Instructions

1. Pat the chicken very dry and season with the salt and pepper. Let stand while preparing the alliums.
2. Wash the spring onions and green garlic thoroughly, checking between their layers for grit. Cut into 3-inch lengths, halving any thick bulbs lengthwise.
3. Heat the ghee in a wide, heavy braising pan over medium-high heat. Sear the chicken skin-side down in batches for 7–9 minutes, until well browned and easily released. Turn and cook for 2 minutes, then transfer to a plate.
4. Pour off excess fat, leaving about 2 tablespoons in the pan. Add the spring onions and green garlic and cook over medium heat for 4–5 minutes, turning gently, until lightly colored.
5. Add the wine and scrape up the browned bits. Simmer for 2 minutes, then add the stock. Nestle the chicken among the alliums, skin-side up; the liquid should reach roughly one-third to halfway up the meat rather than cover the skin.
6. Bring to a gentle simmer, cover with the lid slightly ajar, and cook over low heat for 40–55 minutes. Avoid a vigorous boil. The chicken is ready when the thickest part of the thigh reaches 175–185°F without touching bone and the joint yields easily.
7. Transfer the chicken and alliums carefully to a warm platter. Skim excess fat from the liquid, then simmer uncovered for 5–10 minutes until glossy and lightly coating a spoon.
8. Season the juices with lemon juice and additional salt as needed. Return the chicken and alliums to the pan just long enough to heat through, keeping most of the sauce beneath the skin.

Notes

• Use a pan wide enough to hold the chicken in one layer, or divide between two pans.
• The finished skin will be browned and supple rather than uniformly crisp.
• If the sauce becomes too concentrated before it has enough body, add a splash of water rather than reducing it further.

Roasted Brussels Sprouts with 20-Year-Old Balsamic

High heat browns the cut faces while keeping the centers tender. Adding aged balsamic after roasting preserves its aroma and prevents its concentrated sugars from burning.

Ingredients

• 1½ lb Brussels sprouts, trimmed and halved
• 2 tbsp extra-virgin olive oil
• ¾ tsp Diamond Crystal kosher salt
• ¼ tsp freshly ground black pepper
• 2–3 tsp 20-year-old balsamic vinegar

Instructions

1. Heat the oven to 425°F. Dry the Brussels sprouts thoroughly and toss with the olive oil, salt, and pepper.
2. Arrange cut-side down on a rimmed baking sheet with space between the pieces.
3. Roast for 25–30 minutes, until the undersides are deeply browned, the outer leaves are crisp, and a knife enters the centers with slight resistance. Check loose leaves early and remove any that are getting too dark.
4. Transfer to a serving bowl and drizzle with 2 teaspoons of aged balsamic. Toss gently, taste, and add the remaining teaspoon only if needed.

Notes

• Use the aged vinegar itself, not a sweetened balsamic glaze; a small amount should accent the sprouts rather than coat them heavily.

Schmaltzy Roasted Potatoes

Parboiling and roughening the potatoes creates starchy edges that crisp in chicken fat. Keeping the skins adds texture and helps the tender pieces hold together.

Ingredients

• 2 lb small mixed yellow, red, and purple potatoes, scrubbed
• ¼ cup rendered chicken fat, or schmaltz
• 1 tbsp kosher salt for the boiling water
• 1 tsp Diamond Crystal kosher salt for roasting, plus more to taste
• ½ tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Halve or quarter the potatoes into roughly 1½-inch pieces, leaving very small ones whole.
2. Put the potatoes in a saucepan, cover with cold water by 1 inch, and add the boiling-water salt. Bring to a boil, then simmer for 10–15 minutes, until the exteriors are tender and a knife meets a little resistance at the center.
3. Drain thoroughly and let steam-dry for 5 minutes. Shake gently in the pan to roughen the cut edges; lightly press any whole potatoes just until their skins split.
4. Put the schmaltz on a heavy rimmed baking sheet and heat in the oven for 3 minutes. Carefully add the dry potatoes, roasting salt, and pepper, turning to coat in the hot fat.
5. Spread into one layer with cut faces against the tray. Roast for 40–45 minutes, turning after about 25 minutes, until deeply golden and crisp outside and soft within.
6. Taste for salt and serve hot.

Notes

• Use prepared schmaltz so the potatoes do not depend on how much fat the chicken releases.
• Avoid crowding the tray; use two sheets if necessary to keep the potatoes roasting rather than steaming.

Overall Timing / Workflow

The chicken braises on the stovetop while the oven handles both sides. The potatoes start first, and the sprouts join them for the final half hour.

Instructions

1. 0:00 — Heat the oven to 425°F. Season the chicken, prepare the alliums, and start the potatoes in cold salted water.
2. 0:10 — Begin searing the chicken. Drain the potatoes when ready and let them steam-dry.
3. 0:25 — Start the potatoes roasting. Finish searing the chicken, soften the alliums, and add the wine and stock.
4. 0:35 — Set the chicken at a gentle covered simmer. Prepare the Brussels sprouts.
5. 0:45 — Put the Brussels sprouts in the oven on a separate rack. Turn the potatoes as their undersides brown, and rotate the trays if the oven heats unevenly.
6. 1:10 — Check the vegetables and chicken. Remove the sides when browned and tender; leave them uncovered so their edges stay crisp.
7. 1:15–1:30 — Once the chicken is tender, reduce its braising juices. Briefly rewarm the sides in the oven if needed, then finish the sprouts with balsamic and serve.

Notes

• Chicken size and oven performance affect the finish time; use tenderness and temperature rather than the clock alone.

Plating

Keeping the braising juices close to the chicken preserves the crisp texture of the potatoes and Brussels sprouts.

Instructions

1. Place one chicken leg quarter on each warm plate and arrange several pieces of spring onion and green garlic around and over it.
2. Spoon the glossy braising juices beneath and around the chicken.
3. Add the Brussels sprouts and potatoes in separate clusters, keeping the potatoes mostly clear of the sauce. Serve immediately.

Leftover Path

Gentle reheating protects the braised meat, while dry oven heat restores some crispness to the roasted sides.

Instructions

1. Refrigerate the chicken with its alliums and sauce, and store the potatoes and Brussels sprouts separately, within 2 hours of cooking. Use within 3–4 days.
2. Reheat the chicken covered with its sauce and a splash of water over low heat until it reaches 165°F.
3. Reheat the potatoes and sprouts on separate sections of a baking sheet at 425°F for 15–20 minutes, removing the sprouts sooner if their leaves begin to darken.
4. For another meal, shred the chicken into its reduced juices and serve with chopped roasted potatoes and Brussels sprouts, adding a little fresh lemon to brighten.