I can't take all the credit for this one because it was a Pinterest find. However, if you've tried out your fair share of Pinterest recipes, you many know they do not all turn out as promised. I've come across some loser recipes there, (like the baked "fried" chicken recipe using Greek yogurt) so I was thrilled when this one turned out better than I could have ever expected. Luckily I read some of the comments below the recipe and learned that the recipe linked to Pinterest was incomplete. Even though I was more than halfway through the recipe it didn't cause any harm to the end product. The dish was fantastic!
If you're looking for an easy, versatile chicken dish, give this one a try. I served it with mashed potatoes. You could easily serve it over pasta, rice or quinoa as well. I can't wait to make it again the next time we have company.
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| I'm no food photographer so hopefully the picture does this wonderful dish some justice! |
*I used 3 cups water + chicken bouillon instead of canned broth
*I used fresh thyme, not rosemary.
*If you're not a fan of dark meat, you could easily use bone-in, skin-on chicken breasts. You might have to increase the cooking time slightly.
Enjoy!
"To Die For" Braised Chicken
INGREDIENTS
- 6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
- 1 teaspoon salt
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons olive oil
- 3 tablespoons unsalted butter
- 2 cups thinly sliced yellow onions
- 1 tablespoon minced garlic
- 6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
- 1/4 teaspoon freshly ground black pepper
- 3 cups chicken stock or canned, low-sodium chicken broth
- 1/4 cup chopped fresh parsley
INSTRUCTIONS
Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
Heat 1 teaspoon of the olive oil in a 10-to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon salt, and the black pepper. Cook, stirring as needed, until the onions are translucent, about 4 minutes. Sprinkle the 1 tablespoon flour over the onions and cook for 2 minutes longer. Then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.
Yields 4-6 servings
Heat 1 teaspoon of the olive oil in a 10-to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon salt, and the black pepper. Cook, stirring as needed, until the onions are translucent, about 4 minutes. Sprinkle the 1 tablespoon flour over the onions and cook for 2 minutes longer. Then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.
Yields 4-6 servings
The recipe can also be found here.
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