|Nutritional Guidelines (per serving)|
Braised Chicken Thighs are both economical and very tasty. Cooking chicken over liquids this way allows the collagen to break down and flavor the sauce while yielding a tender and moist piece of meat. Red wine complements chicken and the vegetables become your side dish.
This recipe is one of my favorite things to make at the end of the week when all you have left in the pantry is carrots, onions, and celery.
- 2 to 3 slices of bacon (chopped, or 50 grams of Bauchspeck, cubed)
- 1 onion (chopped)
- Optional: 1/2 leek (chopped)
- 1/4 cup all-purpose flour (or brown rice flour)
- 1/2 teaspoon salt
- Pinch black pepper (freshly ground)
- 1 1/2 pounds chicken thighs (or 1 pound boneless chicken thighs, about 6)
- 2 to 3 carrots (sliced)
- 2 to 3 stalks of celery (or 1/2 celeriac, sliced)
- 1 clove of garlic (chopped)
- 1 cup chicken broth
- 1 1/2 cups red wine
- 1 small sprig of fresh rosemary
- 2 to 3 sprigs of fresh thyme
- 1 bay leaf
Brown bacon pieces in a frying pan, then add onions and leek (optional) for a few minutes, stirring often. Remove from pan, leaving as much bacon grease as possible.
Add a little oil to pan if necessary. Mix the flour, salt, and pepper on a plate and coat the chicken thighs with it. Brown the chicken on both sides in the pan.
Add the onions and bacon back to the pan and the rest of the vegetables. Add the chicken broth and red wine.
Tie the rosemary and thyme together with kitchen string. I like to catch as many leaves as possible in the bundle so the rosemary doesn't fall apart in the stew and I have to fish out the needle-like leaves during dinner. You may also use dried herbs, about 1/2 teaspoon of each place in a cheesecloth bag.
Put all herbs in the pan. Place a lid on the pan and simmer for 30 or more minutes.
Taste and adjust seasonings. If a thicker sauce is desired, mix one tablespoon of flour with three tablespoons of liquids and add to the pan, stirring to blend. Simmer a few minutes to thicken. You may also choose to add sour cream or "Schmand" (crème frâiche).
The meat is done after about 30 minutes but the timing of this dish is not critical. You can let it simmer for up to an hour plus in case the rest of the dinner is not done or you become distracted.