This is the first recipe in Molly Stevens's enormous All About Braising book and it's also possibly the simplest and quickest one. Most braised dishes take hours to make tough cuts toothsome, but if you're only messing around with vegetables, that time is reduced drastically. This one: less than thirty minutes. And it couldn't be much simpler: cut up potatoes, toss them in a pot with chicken stock, garlic, and olive oil, and cook.
Of course it's a little more complicated than that. Instead of creating a potato soup, the chicken stock reduces down to a syrup, coating every potato in a meaty glaze. The garlic cloves break down until they dissolve in the sauce. I added some freshly chopped rosemary at the end for a little fresh herb kick, but that's it. Not exactly a succulent feast, but a delicious side for those that don't want to wait for the oven to warm up for roasting.
About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.
- Yield:2 to 3
- 1 1/2 pounds small red potatoes, rinsed
- 3 tablespoons olive oil
- 1 cup chicken stock
- 3 garlic cloves
- 1/2 tablespoon fresh rosemary, chopped
- Salt and pepper
Cut the potatoes in half and then place them into a pot where they will fit in a snug, single layer. Pour in the olive oil and the chicken stock. Add the garlic cloves, and sprinkle a pinch of salt and pepper.
Cover the pot and bring the stock to a simmer. Reduce heat to medium-low and cook for 20 minutes.
Remove the lid, turn the heat to high, and cook until the liquid reduces, becomes thick, and starts to coat the potatoes. Stir occasionally. Plate the potatoes, and sprinkle with the chopped rosemary. Season with salt and pepper if needed.