Red Wine Chicken Skillet

• 1 1/2 lbs white russet potatoes (the fluffy ones)
• 5 tablespoons olive oil
• 1 pinch salt and pepper
• 2 tablespoons butter
• 4 garlic cloves
• 6 skin-on chicken thighs
• 2 red onions, cut into eighths
• 8 ounces Brussels sprouts, halved
• 1 thyme, sprig
• 1 cup red wine
• 1/2 cup balsamic vinegar
• 1 tablespoon honey

1. Preheat oven to 425 degrees F. and place a cast iron pan roasting tray in the oven (if you don't have one no problem).
2. Bring a pot of water to a boil add a pinch of salt and add your potatoes. Cook until they are super fluffy... like really soft, but still holds their shape (12-15 minutes). Drain and allow to evaporate for 10 minutes... you want them very dry for super crunch.
3. Remove roasting pan from oven and add 2 Tbsp olive oil, shake the potatoes in a bowl and carefully add them in . Season with salt and pepper and give them a toss, before placing in the oven for 15 minutes.
4. Remove from the oven and add butter along with the garlic and thyme. Give the pan a mix to coat every fluffy potato. Add the potatoes back in the oven when the veggies and chicken go in to cook for a final 10-15 minutes (see step 6).
5. Meanwhile, remove cast iron pan from oven and place on a medium-heat (regular frypan is fine) add drizzle in 2 Tbsp of olive oil. Pat the skin of the chicken dry and season with salt, then place skin-side down in the pan. cook for 5-7 minutes or until skin is super crispy, remove chicken.
6. Add remaining 1 Tbsp of Olive oil to the pan and add your brussels sprouts and onions, cook for 3-4 minutes or until slightly colored. Deglaze with both the red wine and balsamic vinegar and add rosemary & honey. Season with salt and pepper, place chicken on top and pop in the oven to cook for a further 10 minutes.
7. Serve chicken and red wine veggies with the crunchiest potatoes.

white russet potatoes, olive oil, salt, butter, garlic, skinon, red onions, brussels, thyme, red wine, balsamic vinegar, honey

Taken from www.food.com/recipe/red-wine-chicken-skillet-532078 (may not work)