Thursday, March 24, 2011

Crispy Braised Chicken Thighs

Crispy Braised Chicken Thighs

4 chicken thighs, with skin and bones, trimmed of excess fat
1 tablespoon oil
4 ounces mushrooms, wiped clean and sliced
1 large garlic clove, minced
1/2 cup dry white wine
1 tablespoon balsamic vinegar
1 -14.5 ounce can low sodium chicken broth
salt, to taste

Preheat oven to 400 degrees.
Heat a medium skillet over medium heat; add oil. Lightly season skin side of chicken with salt; place skin side down in skillet and cook until the skin is well browned. Turn chicken over and cook 1 to 2 minutes more, then remove to a plate and keep warm. Add mushrooms to skillet and cook until they have given up all their juices. Add garlic to pan and cook until fragrant, about a minute. Add the wine and vinegar and cook, stirring to deglaze the pan; cook until abuot 3/4 of the juices have evaporated. Add the chicken back to the pan, skin side up. Pour in enough chicken broth to bring it just under the level of the skin. Bring to a boil over medium heat, then move pan to the preheated oven, uncovered, and cook for 45 minutes.
Remove from oven, and place chicken thighs on a couple of warmed plates. Place skillet on a hot burner and cook to reduce pan juices until they become a syrupy sauce. Serve the sauce and mushrooms with the chicken.

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