If you missed it, the other day on Periscope, I braised chicken thighs in Chardonnay. So good! And, it’s simple. The oven does all the work. Here’s the recipe.
-3 pounds of chicken thighs, skin on and bone-in
-2 tablespoons of olive oil
-1 teaspoon of salt
-1/2 teaspoon of black pepper
-2 cups of chopped root vegetables (I used fennel, onion, carrots, a tomato, a few cloves of garlic and a bell pepper)
-2 sprigs of fresh thyme
-2 sprigs of fresh rosemary
-1 tablespoon of dried Italian herbs
-1 teaspoon of granulated garlic powder
-2 bay leaves
-1 1/2 cups of good Chardonnay
-3/4 tablespoon of chicken bouillon
-1 tablespoon of room temperature butter
-fresh basil, for garnish
1.. Preheat the oven to 400 degrees. Then, heat a skillet on the stove. Meanwhile, liberally season chicken thighs with salt and pepper. Than, add in the olive oil and sear the chicken thighs on each side until golden brown.
2. Remove the chicken thighs from the skillet and discard some of the excess oil. Then, sauté the root vegetables in the oil for 3-4 minutes until fragrant.
3. Add in the chardonnay and chicken bouillon and season the sauce by adding in the fresh rosemary, fresh thyme, dried Italian herbs, bay leaves and granulated garlic powder. Combine thoroughly.
4. Nestle the chicken thighs back in to the sauce and place in the oven. Cook the chicken thighs uncovered until cooked through (internal temperature of 165-F.). When the chicken is done, remove from the oven, remove the stems from the rosemary and thyme, and stir in the butter.
5. Garnish with fresh chopped basil and serve.