I had chicken thighs that needed to be cooked, and as I unpacked them, I saw that they had their bones and skin! Ok this is going to be a twist on a sheetpan, but not in a sheetpan. A casserole that can go in the oven at high heat is needed or a large lidded frying pan.
I used Cider Braised Chicken Thighs with Apples and Greens , by Lidey Heuck. This is a FABULOUS recipe. OMG I can't say enough how delicious this was. I did make some tweaks, I didn't have apple cider, so I used hard apple cider which made the dish dryer and I used about 1 tsp of agave syrup to turn it toward the apple cider vein.
This was not a difficult dish, but again, I napped, I have go to stop doing that, and was pushed for time. The shallots melted down into lovely slurp-able shards. I used black kale as the green and used a frozen baguette as suggested to sop up all the lovely juices. This is a keeper you must give it a try.
The chicken is gently fried skin down first and then after braising, is put in to broil to crisp up again. Excellent touch, if I might say so. The sauce was a lovely, tangy, mustardy melange that was absolutely bread worthy.
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