The Return of Braised Chicken Thighs

January 8, 2008

I’ll admit something here, even though I’m not particularly comfortable with the fact that you’re going to learn one of my tricks: I’m a bit of a technique junky. A few months ago when I bought chicken, I bought only whole legs and roasted them. Now I can already tell that these next few months are going to be the months of braised chicken thighs. The technique is so simple, and the flavor of the dark meat is incredible.

Tonight’s meal was inspired by the leftover Jicama and a nice juicy mango from the weekend grocery spree. Those two things became a reprise of my Mango & Jicama Salad, along with some red onion and half a serrano chile. I omitted the sugar and the cayenne pepper (the serrano is plenty hot).

Just like the Moroccan Chicken Thighs, I browned each thigh on each side.  The seasoning: salt, pepper, garlic powder (embrace it), and paprika.  Add the following braising liquid:

1 c. chicken broth (homemade is best, of course)
1/2 c. water
2 t. lime juice
1 clove garlic
3 T. pickle juice (from the homemade pickles, if you have them!)

Cover and put in a 325° oven for 45 min, or until chicken is tender.  

Serve.  Happy eating!



Oh, and below is the chicken with an alternative presentation. That is, I cut the meat off the bones for Jared. I am so whipped.

One comment

  1. Yummy but I simply cannot embrace garlic powder.

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