michael-in-phoenix
Well-known member
We've really enjoyed riffin' on this basic recipe for braising chicken thighs.
We have a wonderful British sister who hosts our Monday fellowship. She and her husband provide a main dish for dinner. We all chip in with sides and desserts. Her specialty is braised chicken thighs and her variations are endless and delicious. She is my inspiration.
Crispy Braised Chicken Thighs
4 chicken thighs, with skin and bones, trimmed of excess fat
1 tablespoon olive oil
4 ounces mushrooms, wiped clean and sliced
1 large garlic clove, minced
1 shallot, minced
1/2 cup dry white wine (chardonnay works well)
1 tablespoon balsamic vinegar
2 cups low sodium chicken broth, approximately
salt and pepper, to taste
Preheat oven to 400 degrees.
Heat a medium skillet over medium heat; add oil. Lightly season skin side of chicken with salt and pepper; place skin side down in skillet and cook until the skin is well browned. Turn chicken over and cook 1 to 2 minutes more, then remove to a plate and keep warm.
Add mushrooms to skillet and cook until they have given up all their juices and are browned on one side.. Add garlic and shallots to pan and cook until shallots begin to soften, about 3 minutes.
Add the wine and vinegar and cook, stirring to deglaze the pan.
Continue cooking until about 3/4 of the juices have evaporated.
Add the chicken back to the pan, skin side up. Pour in enough chicken broth to bring it just under the level of the skin. Bring to a boil over medium heat, then move pan to the preheated oven, uncovered, and cook for 45 minutes.
Remove from oven, and place chicken thighs on a couple of warmed plates. Place skillet on a hot burner and cook to reduce pan juices until they become a syrupy sauce. Serve the sauce and mushrooms with the chicken.
My notes: Watch the salt as it tends to concentrate in the finished pan sauce.
We have a wonderful British sister who hosts our Monday fellowship. She and her husband provide a main dish for dinner. We all chip in with sides and desserts. Her specialty is braised chicken thighs and her variations are endless and delicious. She is my inspiration.
Crispy Braised Chicken Thighs
4 chicken thighs, with skin and bones, trimmed of excess fat
1 tablespoon olive oil
4 ounces mushrooms, wiped clean and sliced
1 large garlic clove, minced
1 shallot, minced
1/2 cup dry white wine (chardonnay works well)
1 tablespoon balsamic vinegar
2 cups low sodium chicken broth, approximately
salt and pepper, to taste
Preheat oven to 400 degrees.
Heat a medium skillet over medium heat; add oil. Lightly season skin side of chicken with salt and pepper; place skin side down in skillet and cook until the skin is well browned. Turn chicken over and cook 1 to 2 minutes more, then remove to a plate and keep warm.
Add mushrooms to skillet and cook until they have given up all their juices and are browned on one side.. Add garlic and shallots to pan and cook until shallots begin to soften, about 3 minutes.
Add the wine and vinegar and cook, stirring to deglaze the pan.
Continue cooking until about 3/4 of the juices have evaporated.
Add the chicken back to the pan, skin side up. Pour in enough chicken broth to bring it just under the level of the skin. Bring to a boil over medium heat, then move pan to the preheated oven, uncovered, and cook for 45 minutes.
Remove from oven, and place chicken thighs on a couple of warmed plates. Place skillet on a hot burner and cook to reduce pan juices until they become a syrupy sauce. Serve the sauce and mushrooms with the chicken.
My notes: Watch the salt as it tends to concentrate in the finished pan sauce.