Friday, January 28, 2011


Yes it is winter! Yes it seems to be snowing everywhere! And, Yes your kids are out on a snow day AGAIN! This is a great one-dish meal that is as delicious as it is CHEAP! Chicken thighs are super affordable and when you braise them they stay juicy and have much better flavor than their white meat friends. Frankly add whatever you've got in the pantry/frig to this all works. If you don't like chipollini onions you can add frozen pearls or shallots or leeks. This serves about 6 adults.
3 lbs chicken thighs (trim the fat)
5 carrots cut to 1 inch thick
6 garlic cloves diced
1 pkg chipollini onions, wrappers removed
3 lbs small red potatoes halved
4 tbl olive oil
2 tbl flour
1 cup cider vinegar
4 cups low sodium chicken broth
1 tbl tomato paste
4 tbl unsalted butter
2 tbl flat leaf parsley chopped
1 tbl fresh thyme chopped
Preheat oven to 350 degrees
In a large dutch oven, heat olive oil. Season chicken thighs with salt and pepper. Place thighs skin side down in the pot and cook over medium high heat until the thighs are golden brown on both sides. Transfer them to a plate.
Spoon off all but about 2 tbl of oil from the pot and add carrots, onions, garlic and potatoes. Cook over low heat until slightly tender, about 5 minutes. Add the flour and stir for a minute. Add vinegar and tomato paste. Scrape any bits off the bottom of the pot and stir until everything is incorporated. Bring sauce to a boil and cook until sauce thickens. Add the broth, and thyme and season with salt and pepper and return chicken to the pan skin side up. Transfer to the oven and cook for an hour.
Preheat your low setting on your broiler and transfer the chicken and potatoes to a baking sheet. Broil until they are crisp on the outside. While you broil, also simmer the sauce on the stove top until it reduces a bit, about 10 minutes. Stir in the butter. Add the parsley, chicken and potatoes back to the pot and serve. The house will smell magnificent.
Perfect with a nice chardonnay!!!


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