Valentines Day comes in the middle of the most miserable month of the year. Cold, rainy or snowy, it’s no time to be venturing out in search of a special time. Restaurants are slammed, tensions are high. Why not relax at home, stay cozy and put together a fantastic meal. At least that’s our thinking.
Braised chicken thighs come out moist and tender, and they’re a blank slate for whatever flavors you fancy, or an impromptu mix of what you have laying around.
For this recipe I wanted to feature Kerry’s favorites, olives and artichoke hearts. And I also had an extra piece of bacon laying around, why not.
Some things to keep in mind. You really want to get a good brown on the thighs, both sides, but start skin side down and leave them there, don’t fuss. When they’re ready they won’t be sticking to the pan, they’ll come right loose.
When you add the broth be sure to add enough that the thighs are submerged at least halfway.
Usually, I’m looking for a much lower internal temperature but because were braising in all this liquid they’re not going to dry out, there’re just going to get more tender. So I’m looking for a temp as high as even195.
6 chicken thighs
Olive oil
Butter
Bacon 1–2 pieces, chopped
Shallots, ½ cup chopped
Garlic, 1 tablespoon chopped
½ cup of White wine.
6 sprigs thyme
2 bay leaf
Green olives, catlevetrano 1 cup
Artichoke hearts. 1cup
Lemon Juice
1. Heat a couple tablespoons of Olive oil and a couple of Butter over medium heat. Pat the chicken thighs dry and season with salt and pepper. Into the pan skin side down. Brown both sides and remove. Batches if necessary.
2. Discard most of the oil and add bacon. After a few minuets add the shallots. When the shallots have softened, add the garlic and cook for a few minuets more. Add the wine and cook it down, scraping the bottom of the pan to get the bits off.
3. Thyme and bay leaves, olives and artichokes. Give it all a good stir and then add back the chicken breats. Cozy the thighs in there, moving some of the olives and artichoke hearts on top of the chicken if necessary. Add enough chicken broth to submerge the chicken at least half way.
4. Cover, and turn it down to low and cook for 25 minuets or so, until internal temp reaches 195
5. Fish with a squeeze of lemon and some finishing salt.
6. Be sure to serve with that beautiful braising liquid and all the other good stuff.
