poultry essentials: wine-braised chicken thighs

How To Make poultry essentials: wine-braised chicken thighs

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  PREP/PREPARE
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  I wanted to keep the spices in this recipe to a minimum, because I wanted the flavors of the sauce and chicken to stand out. However, in the cold of Winter, I will add a bit of heat to the sauce, in the form of cayenne or crushed red pepper flakes.
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  For this recipe, you will need an ovenproof skillet that is capable of holding of the ingredients.
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  Gather your Ingredients (mise en place).
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  Place a rack in the bottom position, and preheat the oven to 280f (140c).
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  Add the butter and oil to a skillet over medium heat.
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  Sprinkle the skin side of the chicken thighs with salt and pepper.
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  Place the thighs, skin side down, and cook without moving for 5 – 6 minutes.
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  Flip and cook for an additional 5 minutes.
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  Remove the chicken from the pan, and reserve.
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  Add the shallot, carrot, celery garlic and thyme to the pan.
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  Cook until the veggies begin to brown, about 8 – 10 minutes.
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  Add the wine, and bring the pan up to the boil.
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  Allow the wine to reduce by about half, about 5 – 7 minutes.
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  Add the chicken stock, and bring back to the boil.
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  Add the chicken, skin side up.
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  Chef’s Note: The skillet should have enough surface area that when you add the chicken, the skins are above the liquid. This is important because we want the skins to be crispy.
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  Add to the preheated oven, and bake until the chicken is thoroughly cooked, and the skins are crispy and browned, about 90 minutes.
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  Remove the chicken (cover to keep warm), and strain all the solids from the sauce (discard the solids), and reserve the sauce.
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  Wipe out the skillet, and add the butter and flour. Keep the temperature at medium.
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  Whisk the butter and flour together until they thicken and create trails on the bottom of the pan.
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  Add the reserved wine sauce, and whisk until it begins to thicken, about 3 – 5 minutes.
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  PLATE/PRESENT
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  My favorite way to serve this dish with some nice garlic mash. I put the sauce on the mash potatoes, and the pop the chicken on top. However, serve this tasty dish any way you so choose. Enjoy.
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  Keep the faith, and keep cooking.
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