MAKE IT SHINE! ADD YOUR PHOTO
I got this from Cooks Illustrated.com, and it is SOOO good! A little time consuming, but the result is so worth it! Hope you all give it a try.
- Ready In:
- 8 chicken thighs, bone-in, skin-on (about 3 pounds, trimmed of excess skin and fat)
- table salt
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped fine
- 6 medium garlic cloves (pressed through garlic press or minced)
- 1 anchovy fillet, minced
- 1⁄8 teaspoon cayenne pepper
- 1 cup dry white wine
- 1 cup low sodium chicken broth
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 2 1⁄2 tablespoons tomato paste
- 1 1⁄2 tablespoons fresh thyme leaves, chopped
- 1 teaspoon fresh leaf oregano, chopped
- 1 bay leaf
- 1 teaspoon herbes de provence
- 1 1⁄2 teaspoons grated lemon zest
- 1⁄2 cup nicoise olive, pitted s (used kalamata olives)
- 1 tablespoon chopped fresh parsley leaves
- Adjust oven rack to lower-middle position; heat oven to 300 degrees.
- Sprinkle both sides of chicken with salt.
- Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking.
- Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well browned, about 5 minutes.
- Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate.
- Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside.
- Discard all but 1 tablespoon fat from pot.
- Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes.
- Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
- Add wine and scrape up browned bits from pan bottom with wooden spoon.
- Stir in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and herbes de Provence (if using).
- Remove and discard skin from chicken thighs, then submerge chicken in liquid and add accumulated chicken juices to pot.
- Increase heat to high, bring to simmer, cover, then set pot in oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones, about 1 1/4 hours.
- Using slotted spoon, transfer chicken to serving platter and tent with foil. Discard bay leaf.
- Set Dutch oven over high heat, stir in 1 teaspoon lemon zest, bring to boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes.
- Stir in olives and cook until heated through, about 1 minute.
- Meanwhile, mix remaining 1/2 teaspoon zest with parsley.
- Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.
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This is one of the best versions of this dish I've ever eaten. I was surprised because I had to cheat on a few ingredients. I used 1/4 tsp of dried oregano and 1 tsp dried thyme, since I did not have those fresh herbs on hand the day I made this. Also since I cook only for my wife and myself, I used only 4 thighs, but kept the rest of the ingredients as called for. Even with these cheats, the dish was delicious. I can't wait to try it using all fresh herbs Thanks for posting this recipe, Beth. I'm so glad I found it.Reply