i made this yesterday, and ate the leftovers for lunch. so good.
heat oven to 350
take 8 bone-in/skin-on chicken thighs and salt and pepper.
in your large Le Creuset, heat some oil on med-hi and skin-side down, cook the chicken until skin is browned and crispy, about 10-12 minutes. flip and cook for ~5 min. cook in two batches so you don't overcrowd the pan.
in a separate pan, heat 1/2 cup of balsamic vinegar and reduce down to 1/3rd volume. if it cooks down too much and gets all bubbly, just add a bit of water.
mince 3 cloves of garlic and a filet or two of anchovy
take a large onion, halve it, and slice it in 1/4" slices cross-wise
chop 1.5 tbsp of thyme
take 1 tbsp of tomato paste and put it w/ the onion
when the chicken is done, pour all but 1 tbsp of chicken fat and discard
add onion and tomato paste, stirred until browned. if the bottom of the pan is getting too dark, add a bit of water. add in the garlic and anchovy and stir for ~1 min
add in one can of diced tomatoes, 1 can of chicken broth, and 1/4 cup of red wine to deglaze, and toss in the thyme and one bay leaf. bring to a boil. remove the skin from the chicken, and put the chicken bone-side up in the liquid, along w/ any juices that accumulated on the plate.
cover and put in the oven for 45-55 minutes.
meanwhile, make some mashed potatoes.
also take a bunch of chard...strip the leaves and cut into 1/2" ribbons. take the stems and cut cross-wise into 1/2" pieces.
when the chicken is done, remove from the pan and onto a plate and cover w/ foil. take some liquid from the pot, loosen the reduced balsamic, and add that to the pot. toss the chard stems in on the stove top (med heat) for ~7 min. add in the leaves and cook for another couple of minutes, and then add the chicken back in.
eat.
heat oven to 350
take 8 bone-in/skin-on chicken thighs and salt and pepper.
in your large Le Creuset, heat some oil on med-hi and skin-side down, cook the chicken until skin is browned and crispy, about 10-12 minutes. flip and cook for ~5 min. cook in two batches so you don't overcrowd the pan.
in a separate pan, heat 1/2 cup of balsamic vinegar and reduce down to 1/3rd volume. if it cooks down too much and gets all bubbly, just add a bit of water.
mince 3 cloves of garlic and a filet or two of anchovy
take a large onion, halve it, and slice it in 1/4" slices cross-wise
chop 1.5 tbsp of thyme
take 1 tbsp of tomato paste and put it w/ the onion
when the chicken is done, pour all but 1 tbsp of chicken fat and discard
add onion and tomato paste, stirred until browned. if the bottom of the pan is getting too dark, add a bit of water. add in the garlic and anchovy and stir for ~1 min
add in one can of diced tomatoes, 1 can of chicken broth, and 1/4 cup of red wine to deglaze, and toss in the thyme and one bay leaf. bring to a boil. remove the skin from the chicken, and put the chicken bone-side up in the liquid, along w/ any juices that accumulated on the plate.
cover and put in the oven for 45-55 minutes.
meanwhile, make some mashed potatoes.
also take a bunch of chard...strip the leaves and cut into 1/2" ribbons. take the stems and cut cross-wise into 1/2" pieces.
when the chicken is done, remove from the pan and onto a plate and cover w/ foil. take some liquid from the pot, loosen the reduced balsamic, and add that to the pot. toss the chard stems in on the stove top (med heat) for ~7 min. add in the leaves and cook for another couple of minutes, and then add the chicken back in.
eat.
