Best Chicken Thighs
Recipes
Audio By Carbonatix
By Ken Rosato, "The Food Dude", TheFoodDude.us
Ingredients
1 package (6 to 8) chicken thighs, skin-on/bone-in
3 slices thick-sliced bacon, cut into small chunks
1 tsp sea salt
1 tsp freshly-ground black pepper
1 large onion, roughly chopped
8 cloves minced garlic
1 small bag of "baby carrots"
1 tsp dry rosemary
2 tsp dry thyme
1 tsp ground coriander
1/2 tsp white pepper
1/2 tsp red pepper flakes
1/4 tsp fresh grated nutmeg
1/4 c Dijon mustard
1/2 c dry white wine
1 chicken bouillon cube, dissolved in 1 c hot water
1 Tbsp brown sugar
OPTIONAL: 1 c frozen green peas
OPTIONAL: 1 baking potato, washed and cut into small chunks
Directions
In small bowl, mix together dry spices - thyme, rosemary, white pepper, coriander, nutmeg, red pepper flakes, and brown sugar. Set aside. Pat dry chicken thighs. Sprinkle the 1 tsp salt and 1 tsp black pepper on both sides of thighs. Now, heat your largest, heavy-bottom, oven-safe saute pan over medium-high heat and melt butter. Add chopped bacon and fry until it just begins to brown. Remove bacon to a small bowl and set aside. Add thighs to pan, top side down, and sear until medium brown - about 5 minutes. Turn and sear bottoms another 3 minutes. Remove thighs to a plate. Add chopped onions and cook until translucent. Add garlic and cook one minute. Turn on oven, preheating to 400 degrees. Now, add carrots and allow mixture to cook about 5 minutes, stirring often. Add white wine and stir up any browned bits from bottom of pan. Allow to cook down a minute or two. Now add buillion dissolved in water and allow to cook down another minute or two. Whisk in dijon mustard, then whisk in spice mixture. At this point, you can add optional ingredients such as peas or potato - or just skip. Now, add chicken thighs back into pan, skin side up, making sure to pour in any accumulated juices from the plate. Sprinkle the bacon you cooked earlier over each thigh and add any accumulated bacon drippings in the bowl. Braise chicken in preheated oven for 35 to 40 minutes. Serve as-is along with some crusty bread.
