Recipe and picture courtesy of: Danielle Mulholland
This is the first time I have actually written down a recipe that I created entirely by myself. I will be doing it more as I continue to experiment with ingredients and flavor profiles. It was a huge hit, even my 8 and 11 year old boys loved it.
Dani's Braised Chicken Thighs
1 cup all-purpose flour (approx.)
... Kosher salt (for seasoning)
Freshly ground black pepper (for seasoning)
10-12 bone-in, skin-on chicken thighs
2 to 4 tbsp olive or vegetable oil
1 med. onion diced
2 large carrots chopped
2 celery stalks chopped
4 large garlic cloves finely diced
½ tsp. fresh thyme chopped
1 can diced tomato's
3 tbsp. roughly chopped flat leaf parsley
2 cups chicken stock
Heat oven to 200 degrees Fahrenheit. *You can cook at a higher temp for faster cooking time, just be sure to check your chicken for doneness regularly.
Add the flour to a large, shallow bowl. Generously season with salt and freshly ground black pepper.
Heat a large oven-proof Dutch oven or pan over medium to medium-high heat.
Season chicken thighs with salt and pepper.
Dredge the chicken thighs in the flour mixture.
Once the pan is hot, add enough oil to lightly coat the bottom of the pan. Add the chicken, skin-side down (be sure not to crowd the pan with chicken or the chicken will steam not brown). Let the chicken cook on the first side until golden brown. Flip over and continue to cook on the other side until golden. Once all of the chicken has been browned, remove the chicken from the pan and set aside.
Add onions, celery and carrots to pan season with salt and pepper (to taste) and saute until onions are translucent scraping up brown bits from bottom of pan. (approx. 5 min.)
Add garlic and thyme and cook for 1-2 min. and then add tomato's and parsley, stir.
Place browned chicken thighs back in pan and add chicken stock, bring the liquid to a gentle simmer. Cover and place into the oven for about 2 hours, or until the chicken is cooked through and fork tender.
For a crispy chicken skin uncover pan at the end of cooking time and turn on broiler for approx. 5-10 min.
Garnish wish more flat leaf parsley, serve over rice, noodles or creamy polenta.
Dani's Braised Chicken Thighs
1 cup all-purpose flour (approx.)
... Kosher salt (for seasoning)
Freshly ground black pepper (for seasoning)
10-12 bone-in, skin-on chicken thighs
2 to 4 tbsp olive or vegetable oil
1 med. onion diced
2 large carrots chopped
2 celery stalks chopped
4 large garlic cloves finely diced
½ tsp. fresh thyme chopped
1 can diced tomato's
3 tbsp. roughly chopped flat leaf parsley
2 cups chicken stock
Heat oven to 200 degrees Fahrenheit. *You can cook at a higher temp for faster cooking time, just be sure to check your chicken for doneness regularly.
Add the flour to a large, shallow bowl. Generously season with salt and freshly ground black pepper.
Heat a large oven-proof Dutch oven or pan over medium to medium-high heat.
Season chicken thighs with salt and pepper.
Dredge the chicken thighs in the flour mixture.
Once the pan is hot, add enough oil to lightly coat the bottom of the pan. Add the chicken, skin-side down (be sure not to crowd the pan with chicken or the chicken will steam not brown). Let the chicken cook on the first side until golden brown. Flip over and continue to cook on the other side until golden. Once all of the chicken has been browned, remove the chicken from the pan and set aside.
Add onions, celery and carrots to pan season with salt and pepper (to taste) and saute until onions are translucent scraping up brown bits from bottom of pan. (approx. 5 min.)
Add garlic and thyme and cook for 1-2 min. and then add tomato's and parsley, stir.
Place browned chicken thighs back in pan and add chicken stock, bring the liquid to a gentle simmer. Cover and place into the oven for about 2 hours, or until the chicken is cooked through and fork tender.
For a crispy chicken skin uncover pan at the end of cooking time and turn on broiler for approx. 5-10 min.
Garnish wish more flat leaf parsley, serve over rice, noodles or creamy polenta.
