Annes Braised Chicken Thighs Recipes

Steps:

• Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
• Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
• Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
• Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
• Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
• Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

Steps:

• Heat oil in a large Dutch oven or heavy-bottomed pot.
• Season chicken with salt and pepper. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 8 to 10 minutes. (You want it to be very deeply golden brown so that it stays nice and brown as it braises.)
• Using tongs, flip the chicken and continue to cook until nicely browned on the other side, another 5 or so minutes.
• Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add smashed garlic and half of the sliced onion. Season with salt and pepper and cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes. Add tomatillos and half of the jalapeño and season with salt and pepper. Add chicken stock and bring to a simmer. Reduce heat to medium and add chicken back in, skin side up (they will not submerge all the way; that's fine). Simmer, uncovered, until tomatillos have completely broken down and the sauce has thickened, 25 to 30 minutes.
• Add hominy and continue to cook until flavors have melded and the sauce has thickened enough to coat the back of a spoon (it should be looser than tomato sauce, thicker than soup), another 15 to 20 minutes.
• Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine.
• Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside for sopping up all the goods.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a large skillet over medium-high heat until shimmering.
• Pat chicken dry and season generously with salt and pepper. Working in batches, place in the hot skillet, skin-side down. Cook until well browned but be sure not to burn, about 3 minutes. Turn and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
• Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) the chicken until it comes about 1/3 of the way up the sides of the chicken; do not cover the chicken.
• Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove from the pan and let sit for at least 5 to 10 minutes before serving.

Steps:

• Heat olive oil in a large, deep pan over medium high heat.
• Pat chicken skin dry, lightly season with salt and pepper, and add to pan - skin side down.
• When the skin in brown, turn the chicken over and brown the other side. About 4 minutes per side. Remove from pan.
• Drain excess oil, lower heat to medium, add pancetta and brown.
• Add onions, lightly season with salt, crushed red pepper, and cook 8 minutes.
• Add garlic and cook for a minute, then add mushrooms, lightly season with salt, and cook for about 5 minutes.
• Add the wine and cook until reduced by half.
• Return the chicken to the pan, and add enough chicken stock to almost cover the chicken, and the bay leaves and thyme. Bring to a boil, and reduce to a simmer and cook about 30-35 minutes. (add more chicken stock or water, if needed.).
• While the chickenis cooking, puree the almonds in a food processor. Drizzle in a little oil while machine is running to make a loose paste.
• Once the chicken has cooked, remove from pan. Stir in the almond puree, bring to a boil and simmer for about 5 minutes. I added a spoonfulf of flour (mixed with a little water to make a slurry) to thicken the sauce, and cooked another 5 - 10 minutes.
• Spoon sauce over the chicken.

Steps:

• For the pizza dough: Add 1/2 cup warm water to a small bowl. (If the water is too hot, the yeast will die; if it's too cold, the yeast won't activate). Add the yeast and sugar, stir to combine and let sit for 15 minutes. The water will bubble at the surface and smell very yeasty; this is what you want.
• Combine the flour and salt in a large mixing bowl. Make a well in the center and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water. Once most of the flour is combined, turn the dough out onto a smooth, clean, flour-dusted work surface and knead until smooth.
• Lightly coat the mixing bowl with oil and return the dough to the bowl. Cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
• For the braised chicken thighs: Preheat the oven to 350 degrees F.
• Add 2 tablespoons olive oil to an oven-safe, high-sided saucepan over medium heat. When the oil is just starting to shimmer, place the chicken thighs skin-side down in the pan, being careful to not overcrowd. Cook until the skin is golden brown and releases easily from the pan, about 3 minutes. Flip the thighs and cook until golden on the reverse side, another 3 minutes. (The chicken should not be cooked through at this point, just browned.) Remove the chicken from the pan and set aside. If necessary, add another tablespoon of olive oil to the pan. Then add the onions and cook, stirring, until just translucent, about 2 minutes. Stir in the garlic. When the onions and garlic are translucent, add the tomatoes and jalapeno and stir gently to combine. Cook until the tomatoes start to release their juices, 3 to 5 minutes. Add the chicken stock, bring to a boil and then reduce to a simmer.
• Return the chicken to the pan, skin-side up, and transfer to the oven. Bake until the chicken comes apart easily, another 20 to 30 minutes. Shred the chicken.
• For the pizza: When the dough is ready, portion it into 6 golf ball-size pieces. (If you're not using it right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes).
• Place a pizza stone in the oven and preheat to 450 degrees F. Dust a pizza peel with cornmeal.
• Top each pizza with some braised chicken, about 1 cup of the braising sauce and 1 cup of the Cheddar. Bake until the crust is golden brown and cooked through and the cheese has melted, 8 to 10 minutes. Remove from the oven and garnish with cilantro. Slice and enjoy!

Steps:

• Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
• Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
• Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
• Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
• Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
• Serve chicken and vegetables topped with generous dollops of the fennel frond purée.