clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2011-07-02 02:01 pm
clevermanka) wrote2011-07-02 02:01 pm
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Another savory chicken dish
Savory Chicken, no. 873
4 chicken thighs
1 T fat of choice (I used schmaltz)
1/4 c chicken broth
1/4 c coconut milk
1 t Penzey's Bangkok Blend (newly discovered and I love it)
dash of Chocolate Balsamic Vinegar from The Tasteful Olive
pinch of salt
Melt the fat in a cast iron skillet (or other heavy skillet that has a tight-fitting lid). Skin the chicken thighs (or use boneless skinless). Brown each side of the thigh (about three minutes each side). Add broth to pan to let it melt (this is crucial if your broth is especially gelatinous). Mix remaining ingredients in a small bowl and add to pan once broth is completely liquified. Cover and cook on low for ten to fifteen minutes. Flip chicken thighs, cover, and cook for another ten to fifteen minutes. Remove thighs to a separate plate and keep warm. If needed, use some water (or more chicken stock) to deglaze pan. Pour juice over chicken and serve.
4 chicken thighs
1 T fat of choice (I used schmaltz)
1/4 c chicken broth
1/4 c coconut milk
1 t Penzey's Bangkok Blend (newly discovered and I love it)
dash of Chocolate Balsamic Vinegar from The Tasteful Olive
pinch of salt
Melt the fat in a cast iron skillet (or other heavy skillet that has a tight-fitting lid). Skin the chicken thighs (or use boneless skinless). Brown each side of the thigh (about three minutes each side). Add broth to pan to let it melt (this is crucial if your broth is especially gelatinous). Mix remaining ingredients in a small bowl and add to pan once broth is completely liquified. Cover and cook on low for ten to fifteen minutes. Flip chicken thighs, cover, and cook for another ten to fifteen minutes. Remove thighs to a separate plate and keep warm. If needed, use some water (or more chicken stock) to deglaze pan. Pour juice over chicken and serve.
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If you don't have the Bangkok Blend, you could use Tony Chachere's or other seasoning blend. Sub regular balsamic and a dab of honey for the chocolate balsamic.
The crucial part is browning the meat before braising it.