Cooler weather calls for braising, and this chicken thigh recipe fits the bill
Cooler weather is here, and with it come all the comfort recipes we associate with the season. I love braised foods because, after a few hands-off hours on the stove or in the oven, the final dish is full of incredible flavor and texture so tender you can cut it with a spoon.
The technique of braising may sound a bit intimidating, but there’s really nothing to it. Slowly cooking meat in a covered casserole dish or Dutch oven with a small amount of liquid produces amazing results, even with tough cuts. Some of my favorite cuts for braising include pork shoulder, beef brisket, short ribs, chicken thighs, and lamb shanks. Sturdy vegetables — think root veggies, cabbage, or hearty greens, are also excellent braised.
To begin, heat a heavy pot or Dutch oven on the stovetop and add your well-seasoned meat with a little fat (oil or butter). Brown the meat on every side — don’t be shy about adding as much color as possible. The meat should be deeply golden all over. Once you’ve achieved that perfect hue, remove the meat from the pan so you can deglaze. The caramelized “brown bits” that stick to the bottom can be lifted with a splash of liquid and a wooden spoon, adding intense depth and richness to the dish.
Return the meat to the pot and add your liquid — just about anything you have on hand: white or red wine, vinegar, vermouth, beer, stock, or even water. As a bonus, braised dishes are best made ahead of time, since they improve after a day in the refrigerator.
Braised Chicken Thighs with Fennel, Orange and Cracked Olives
Adapted from America’s Test Kitchen 25th Anniversary Cookbook:500 Recipes That Changed the Way America Cooks, published by America’s Test Kitchen ($45.00). Recipe by America’s Test Kitchen. Website link: www.americastestkitchen.com/browse.
For those looking for a bright, medium-bodied red wine to pair with this dish, I recommend California’s Etude Carneros Grace Benoist Ranch Pinot Noir 2022 ($47). Its earthy undertones, soft tannins and red fruit make for a harmonious match with this dish.
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1¼ teaspoons table salt
½ teaspoon pepper
1 tablespoon vegetable oil
1 small fennel bulb, finely chopped, plus 2 teaspoons fronds, minced
¼ teaspoon red pepper flakes
1 cup chicken broth
1 cup orange juice
2 tablespoons Pernod
2 teaspoons water
1½ teaspoons cornstarch
2 tablespoons lemon juice
½ teaspoon grated orange zest
18 Castelvetrano olives, pitted and cracked
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 12-inch oven-safe skillet over medium heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Using tongs, flip chicken and brown on second side, about 3 minutes. Transfer chicken to large plate.
2. Pour off all but 2 tablespoons fat from skillet. Add chopped fennel and cook, stirring frequently, until lightly browned, about 4 to 5 minutes. Add pepper flakes and cook, stirring constantly, for 1 minute. Add broth, orange juice and Pernod; bring to simmer, scraping up any browned bits. Return chicken to skillet skin side up (skin will be above surface of liquid). Transfer skillet to oven and bake, uncovered, until chicken registers 195 degrees, 35 to 40 minutes. Whisk water and cornstarch together in small bowl; set aside.
3. Using tongs, transfer chicken to serving platter and tent with aluminum foil. Place skillet over high heat. Cook, occasionally scraping side of skillet to incorporate brown bits (fond), until sauce is thickened and reduced to 1½ cups, 8 to 10 minutes. Adjust heat to medium-low. Whisk cornstarch mixture to recombine and then whisk into sauce and simmer until thickened, about 1 minute. Off heat, whisk in lemon juice, orange zest and olives. Season with salt and pepper to taste. Pour sauce around chicken, top with fennel fronds and serve with potatoes, rice or buttered noodles.
Serves: 4 to 6
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