Tender, golden-braised chicken thighs meet a bold kick of heat in this Braised Hot Chicken with Creamy Lemon Feta Salad. Slow-cooked with buttery potatoes, shallots, and a smoky habanero-spiced broth, the chicken turns irresistibly juicy with crispy skin and deep, savory flavor. The heat is perfectly balanced by a refreshing salad of crisp greens, sweet cherry tomatoes, and crunchy pistachios, all tossed in a velvety lemon basil feta dressing. This dish is a perfect harmony of spice, tang, and creaminess—elevating comfort food with a sophisticated, fiery twist.
Braised Hot Chicken with Creamy Lemon Feta Salad
Cuisine
American
Author:
Dana Plucinski aka @baydish
Servings
3
Prep Time
15 minutes
Cook Time
60 minutes
Tender, golden-braised chicken thighs meet a bold kick of heat in this Braised Hot Chicken with Creamy Lemon Feta Salad. Slow-cooked with buttery potatoes, shallots, and a smoky habanero-spiced broth, the chicken turns irresistibly juicy with crispy skin and deep, savory flavor. The heat is perfectly balanced by a refreshing salad of crisp greens, sweet cherry tomatoes, and crunchy pistachios, all tossed in a velvety lemon basil feta dressing. This dish is a perfect harmony of spice, tang, and creaminess—elevating comfort food with a sophisticated, fiery twist.

Ingredients
Braised Chicken Ingredients
- 1 lb small yellow potatoes, cut into quarters
- 3 skin on bone-in chicken thighs, patted dry and generously salted
- 1 shallot, sliced
- 3 cloves garlic, minced
- 1 ½ cups chicken stock
-
¼ cup Cloud23 Hot Habanero Hot Sauce
- Pepper, to taste
Creamy Lemon Basil Feta Dressing
- 4oz creamy feta
- ¼ cup greek yogurt
- 2 cloves garlic
- 1 handful fresh basil leaves
- Zest and juice of one lemon
- Salt, to taste
Salad Ingredients
- Spring Greens
- Cherry tomatoes, sliced in half
- Pistachios
- Crumbled feta
Directions
Preheat oven to 400 degrees.
- Add the potatoes to a medium sized pot and cover with one inch of water. Salt generously. Boil until just fork tender, drain, and set aside.
- Preheat a cast iron pan to medium heat and add the olive oil. Brown the chicken skin, a few minutes on each side, and set aside. Add the potatoes to the pan, brown for a few minutes, and set aside.
- Add the shallots to the pan. Cook for 3-4 minutes, until translucent, then add the garlic. Cook for one minute, then add the chicken stock, Cloud23 Hot Habanero Hot Sauce, and pepper. Add the chicken and potatoes back into the pan and cook in the oven for about 35 minutes, or until the chicken reads 165 on a meat thermometer.
- While the chicken is baking, prepare the lemon basil feta sauce. Add all ingredients to a bowl and use an immersion blender to blend until smooth. If you don’t have an immersion blender, use a food processor or regular blender.
- Assemble the salad with all ingredients. Plate the chicken and potatoes. Finish with a sprinkle of fresh parsley (or other herbs) and pepper. Enjoy!
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