Chicken thighs braised in a Dutch oven with champagne, grape tomatoes, capers and red potatoes make a tasty one pot meal.

Why is it that every time the kids get off from school for a prolonged period of time, the weeks that follow tend to be even busier than before? I guess it's because everyone wants to make up for lost time, but it drives me crazy.

To assist with my menu planning, I find it helps to make one-pot meals like this Champagne Braised Chicken. These meals help so that we can quickly reheat and eat on the go since we never seem to all be home at the same time.

Last week was consumed with late nights and running from here to there with little time for meal planning. In our home, July-March is cheering season with January-February being the bulk of our competitions.

This means late night practices and no available weekends to prepare for the week ahead. With both girls competing this year, it makes life even more chaotic.

How do you make Champagne Braised Chicken?

For this recipe you'll need chicken thighs, EVOO, champagne, chicken broth, capers, grape tomatoes, garlic, fresh thyme and red potatoes.

Start by preheating the oven to 325 degrees F. Rinse the chicken, pat dry and season with salt and pepper; then heat the oil in a Dutch oven (or oven safe pot) and add the chicken.

Cook the chicken 5-7 minutes per side so that they are lightly browned and there is no visible pink. You may have to cook the chicken in two batches. Remove the chicken and set aside covered with foil to keep warm.

Next, add the garlic and saute for 1 minute; then add the champagne to deglaze the pan making sure to scrape the bits on the bottom.

Add the tomatoes, capers, thyme, potatoes and chicken broth; then add the chicken back into the pot. You don't want to boil the chicken, but rather allow the steam finish cooking the process.

Cover the Dutch oven and place in the oven for 1 hour; stirring and basting the chicken about halfway through. Remove the chicken and potatoes and place on a serving dish; set aside.

Place the liquid back on the stove and boil for 8-10 minutes until the liquid starts to thicken; then pour over the chicken. If you like your sauce a little thicker, you can make a mixture of equal parts cornstarch and water to add to the liquid before pouring it over the chicken.

This Champagne Braised Chicken was fantastic! I just love how the combination of flavors from the champagne, capers, garlic and thyme meld together.

Since this recipe does take a bit longer to prepare, you can make this the night before; then reheat when ready to eat for a quick weeknight meal. ~Enjoy!

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