Anne's Braised Chicken Thighs
From Anne Burrell - chicken thighs braised with mushrooms, onions, and almond puree added to the sauce. It's a richly flavored dish, and I did make a few adjustments. I also used skinless, boneless chicken thighs for this recipe, and they worked fine. She served this over green beans, I chose steamed white rice, and pasta would work, too.
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INGREDIENTS
Nutrition- 1⁄4cup olive oil
- 1⁄2teaspoon kosher salt
- 1⁄4
- 2
- 1⁄4teaspoon crushed red pepper flakes
- 4
- 1 1⁄2
- 1 1⁄2cups dry white wine
- 3 -4cups chicken stock (low or no salt)
- 1bunch fresh thyme
- 1⁄2cup almonds, toasted
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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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