Monday, December 2, 2013

Braised Chicken Thighs

As I previously posted I just got this beauty....

I was so excited to use it for a couple of reasons...
1. I have always heard they make the most amazing food
2. I get to use the term Braise
3. I get to use the word Deglaze
4. You can cook with it on the stove AND in the oven!

So here is my recipe!

4 bone in, skin on, Chicken Thighs
2 Whole Carrots, peeled and cut into about 4 pieces
1 cup Button Mushrooms, sliced thick
2 Small Yellow Onions, quartered
5 Cloves of Garlic
4 Sprigs of Fresh Rosemary
2 cups White Wine
1 1/2 cup Chicken Broth
2 TBL EVOO (extra virgin olive oil)
Dried Oregano
Salt and Pepper

Set your dutch oven on the stove and heat the oil on Medium - High heat. Sprinkle the thighs with Oregano, Salt and Pepper. Once oil is hot place the chicken in the pan skin side down, cook for 4 minutes and then flip and cook for another 4 minutes. Take them out and set them on a plate to the side. Pour in the wine and DEGLAZE your dutch oven.

 Just scrape all the bits off the bottom. Pour in the Chicken broth. Add in the onions, mushrooms, carrots, and garlic. Simmer for about 3 minutes. Set the chicken back into the dutch oven, cover and let simmer for 30 minutes.

30 minutes later.....

Yummm.... If you want more of the sauce, you can add in chicken broth, but not too much or else it will get too watery.

I served mine with some rice, and collard green! It was so yummy. I'm a huge fan of chicken thighs! They have a higher fat content which means that will be packed with flavor and it's almost impossible to dry them out, not to mention they are cheaper than chicken breasts.

Hope you all enjoy!

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