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Italian Braised Chicken Thighs

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Level: Intermediate

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Description

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.

Ingredients

  • 1 teaspoon Vegetable Oil
  • 2 slices Thick Cut Bacon, Cut Into Chunks
  • 4 whole Skin-On Chicken Thighs
  • Salt And Pepper, To Taste, For Sprinkling On The Chicken
  • 2 whole Small Yellow Onions, Thinly Sliced
  • 2 cloves Garlic, Sliced
  • 1 pinch Red Pepper Flakes
  • ½ teaspoons Italian Seasoning
  • ¼ teaspoons Black Pepper
  • ½ teaspoons Salt
  • 1 whole Tomato, Diced
  • 1 pinch Sugar
  • 1 teaspoon Sherry
  • 1 Tablespoon Chicken Broth
  • 2 Tablespoons Fresh Parsley, Chopped

Preparation

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.

2 Comments

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Avatar of Amee Winters "Modern Southern Cook"

Amee Winters "Modern Southern Cook" on 1.1.2013

Glad to hear you enjoyed the recipe! A big idea with most of my recipes is to adapt to your taste and kitchen resources. Thanks for the comment.

Avatar of annemenefee

annemenefee on 12.22.2012

This was a bit hit at my house. I made a few changes primarily out of convenience. I also included some skinless chicken breasts and used red wine in lieu of sherry as that is what I had at home. I served with brown rice. It is definetely on the list to repeat.

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