Recipe compliments of Rick and Lynne
| Cuisine: American | Type: Main Course | Serves: 4 |
|
Source:
|
Tasting Table |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
8 chicken thighs 1¾ tsp. fine sea salt, divided 1 tsp. freshly ground black pepper 1 tbs. extra-virgin olive oil 3 celery stalks, trimmed and sliced on a bias into ¼-inch pieces, plus 1 tbs. finely chopped celery leaves 1 large yellow onion, halved and thinly sliced 6 garlic cloves, thinly sliced ¼ cup raisins 1 bay leaf (preferably fresh) 1 rosemary sprig 1 thyme sprig 2 tbs. Creole or country-style whole-grain mustard 1 cup dry white wine 1 cup chicken broth ½ cup heavy cream 1 tbs. finely chopped flat-leaf parsley leaves |
 |
|
Instructions:
|
1. Preheat the oven to 350°. Season both sides of the chicken with 1½ teaspoons of salt and the black pepper. In a large, deep, oven-safe skillet or pot set over medium-high heat, add the olive oil. Once the oil is shimmering, add the chicken thighs, skin-side down, and reduce the heat to medium. Cook until the skin is golden brown, 8 to 10 minutes. Use a metal spatula to turn the thighs over and cook until the surface of the meat pales, about 1 minute longer. Transfer the chicken skin-side up to a plate. 2. To the skillet, add the celery, onion, garlic, raisins, bay leaf, rosemary, thyme and remaining ¼ teaspoon salt. Cook, stirring often until the onions are soft, about 5 minutes. Increase the heat to medium-high and stir in the mustard, then pour in the wine. Cook until the wine is slightly reduced, 3 to 5 minutes, then add the broth and nestle the chicken thighs skin-side up into the skillet. 3. Cover the pan and braise the chicken in the oven for 25 minutes. Uncover and cook 20 minutes more. Transfer the chicken to a platter and set aside. 4. Set the skillet over medium-high heat and add the cream. Cook, stirring occasionally, until the sauce thickens, 3 to 4 minutes. Turn off the heat, remove the bay leaf, rosemary and thyme, and stir in the chopped celery leaves and parsley leaves. Spoon the sauce over the chicken and serve. |
|
Related recipes:
|
None |
2013-07-03