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Marinara Balsamic Braised Chicken



1. Place a pot on medium-high heat on the stove. Add oil to cover the bottom. When the oil is hot, add the chicken, top side down, and sear until it begins to brown. Remove the chicken from the pot and set aside.
2. Lower the heat to medium and add the onions, and sauté until translucent. Add the garlic and spices to the pan, cook for about one minute. Raise the heat to medium-high. Deglaze the pan with the balsamic vinegar, lifting up anything stuck to the bottom of the pot. Add the marinara sauce and the stock. Mix well. Add the potatoes to the pot, and then place the chicken back in the pot, pushing everything in so that it is covered in the sauce.
3. Bring the sauce to a simmer and cover the pot. Cook for one hour. Remove cover, add the peas, and cook for 30 more minutes.
4. Serve with couscous, noodles, or rice.


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