did this recipe from Cooks Illustrated yesterday. good one.
prep:
preheat oven to 350F
lg onion, halved and cut into 1/4" strips
3 med garlic cloves, minced
1.5 tbsp fresh thyme, chopped
1 anchovy fillet, minced
1 tbsp tomato paste
14.5 oz can of diced tomatoes
1/4 tsp red pepper flakes
1/2 cup dry red wine
2 cups chicken broth
bay leaf
take 8 chicken thighs, bone-in and skin-on. S&P thoroughly, both sides. in a flame-proof casserole w/ 1 tbsp of olive oil, over med heat put the thighs skinside-down and cook for 10-12 minute, until skin is crispy. flip and cook for another 5 min. don't crowd the pan; do it in batches if you need to. (the store only had full legs, so i did some drumsticks too; the sabatier meat cleaver came in handy to chop them into pieces). remove the crispy skin and discard.
meanwhile, in a non-reactive sauce pan, reduce 1/2 cup of balsamic by half.
when the chicken is done, remove it and all but 1 tbsp of the oil. put the onions and tomato paste into the pan and cook until the paste browns, about 4 min. if the bottom of the pan gets too dark, deglaze w 1-2 tbsp of water. add the garlic and anchovy and cook for 1 min, stirring. add the wine, red pepper, bay leaf and stock and tomatoes. return the chicken and any juices to the pot, bone-side up, and cover w/ liquid. bring to high heat, to a full simmer.
cover and put in oven, cooking for ~20 min or so.
the recipe also called for cooking swiss chard in the sauce but we didn't have any. add the balsamic reduction at the end and mix in well. serve the chicken over chard (we used mashed taters) and cover w/ sauce.
this rocked.
prep:
preheat oven to 350F
lg onion, halved and cut into 1/4" strips
3 med garlic cloves, minced
1.5 tbsp fresh thyme, chopped
1 anchovy fillet, minced
1 tbsp tomato paste
14.5 oz can of diced tomatoes
1/4 tsp red pepper flakes
1/2 cup dry red wine
2 cups chicken broth
bay leaf
take 8 chicken thighs, bone-in and skin-on. S&P thoroughly, both sides. in a flame-proof casserole w/ 1 tbsp of olive oil, over med heat put the thighs skinside-down and cook for 10-12 minute, until skin is crispy. flip and cook for another 5 min. don't crowd the pan; do it in batches if you need to. (the store only had full legs, so i did some drumsticks too; the sabatier meat cleaver came in handy to chop them into pieces). remove the crispy skin and discard.
meanwhile, in a non-reactive sauce pan, reduce 1/2 cup of balsamic by half.
when the chicken is done, remove it and all but 1 tbsp of the oil. put the onions and tomato paste into the pan and cook until the paste browns, about 4 min. if the bottom of the pan gets too dark, deglaze w 1-2 tbsp of water. add the garlic and anchovy and cook for 1 min, stirring. add the wine, red pepper, bay leaf and stock and tomatoes. return the chicken and any juices to the pot, bone-side up, and cover w/ liquid. bring to high heat, to a full simmer.
cover and put in oven, cooking for ~20 min or so.
the recipe also called for cooking swiss chard in the sauce but we didn't have any. add the balsamic reduction at the end and mix in well. serve the chicken over chard (we used mashed taters) and cover w/ sauce.
this rocked.
