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I have to admit, chicken thighs are not my favorite cut of meat. However, my husband happens to prefer them because of their richer taste. So when I was looking for a mid-week meal, I turned to my refrigerator and then got creative. Because of the high fat content, braising is the perfect combination for chicken thighs. I served the dish with my easy buttered potatoes and sautéed spinach.
1. In a Dutch oven or other heavy pot, heat vegetable oil over medium heat.
2. Add the diced bacon and sauté until crisp.
3. Remove the bacon from the pan (keep the pan on the heat) and allow to rest on a paper towel.
4. Pat the skin of the chicken dry with a paper towel and then lightly sprinkle with salt and pepper. Place it skin side down in the pot and allow to cook (don’t turn it) for 7 minutes in the bacon renderings.
5. Remove the chicken from the pan and set aside on a plate.
6. Add the onion and garlic to the pot and cook for 5 minutes, stirring frequently to prevent burning.
7. Season the mixture with the red pepper, Italian Seasoning, black pepper and salt. Stir and allow the spices to bloom in the oil for 2 minutes.
8. Add the tomato and sugar to the pot; stir to combine.
9. Return the chicken to the pan, skin side up.
10. Slowly pour the sherry and chicken broth into the pan without pouring it on top of the chicken. The liquid level should come about halfway up the sides of the chicken. You do not want too much liquid or you will boil and not braise the meat.
11. Cover the pot and allow to cook on medium low for 1 hour 30 minutes, checking periodically to ensure adequate moisture. If the pan gets too dry add a bit more sherry or chicken broth or water.
12. After an hour and a half, remove the lid and simmer for 10 minutes.
13. Plate the meat, covering it with the sauce. Top with the reserved bacon and chopped parsley.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!