Anne's Braised Chicken Thighs

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in a large, deep pan over medium high heat.
  • Pat chicken skin dry, lightly season with salt and pepper, and add to pan - skin side down.
  • When the skin in brown, turn the chicken over and brown the other side. About 4 minutes per side. Remove from pan.
  • Drain excess oil, lower heat to medium, add pancetta and brown.
  • Add onions, lightly season with salt, crushed red pepper, and cook 8 minutes.
  • Add garlic and cook for a minute, then add mushrooms, lightly season with salt, and cook for about 5 minutes.
  • Add the wine and cook until reduced by half.
  • Return the chicken to the pan, and add enough chicken stock to almost cover the chicken, and the bay leaves and thyme. Bring to a boil, and reduce to a simmer and cook about 30-35 minutes. (add more chicken stock or water, if needed.).
  • While the chickenis cooking, puree the almonds in a food processor. Drizzle in a little oil while machine is running to make a loose paste.
  • Once the chicken has cooked, remove from pan. Stir in the almond puree, bring to a boil and simmer for about 5 minutes. I added a spoonfulf of flour (mixed with a little water to make a slurry) to thicken the sauce, and cooked another 5 - 10 minutes.
  • Spoon sauce over the chicken.
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