IT’S Here! Rodger’s chicken recipe that everyone needed when I posted on Monday! Wow, this did NOT disappoint. I had never done the braised style of cooking so my dad sent me over a very detailed recipe on how to make this for anyone else who doesn’t know how to braise! I thought it was so helpful. I followed the instructions on the below recipe step by step and it turned out perfectly! This was a great meal to make for our friend we had over that night, add a couple easy sides and this recipe is sure to impress anyone! Now that I know the technique it will only get easier to whip this up and play around with the ingredients. Make sure to watch his youtube video on how to chiffonade basil for this recipe as well!
Dad's Crispy Braised Chicken Thighs
Notes
* only use salt if needed. The capers will also provide salt in the meal. I didn't use any salt when cooking this and it turned out perfect so it's up to your discretion!
** When checking temp, don't let thermometer touch the bone.
Ingredients
- 4-6 Chicken Thighs, skin on
- 4-6 Cloves of Garlic, chopped
- One Shallot, finely diced
- Half a Jar of Capers, drained
- Fresh Basil, 15-20 leaves cut chiffonade style (very easy just give it a google search)
- EVOO
- 1/2 cup of white wine
- 1 - 1 1/2 cups of chicken stock
- pinch of salt *
- Cast Iron Skillet (or any skillet of your choosing)
Instructions
- In a large mixing bowl combine garlic, capers, basil, shallots, ground pepper and enough olive oil to thoroughly rub mixture on the chicken.
- Add chicke to the bowl and mix with the olive oil & herbs.
- Leave Chicken in the mixing bowl for at least 20-30 min. Try to leave it lonh]g enough to bring the thighs to room temp. This isn't critical but meats cook better at room temp!
- Heat oven to 400 degrees.
- Heat iron skillet on medium high, make sure to get it nice & hot so you can get that crispy chicken skin!
- Add enough olive oil to completely cover bottom of skillet & heat to smoking temp. Again - needs to be very hot!
- Using LONG tongs (or else you'll get oil splattered on you) shake each thigh to get most of the herbs off them and place in skillet skin side down & cook until they are golden brown. Keep an eye on them so they don't burn!
- Skillet can handle 4-5 thighs at a time, ideally there should be a little space between each thigh so they cook evenly
- Set aside herb mixture for later use.
- If possible use a splatter screen so you don't get hot oil on you!
- Once they skin turns golden brown, remove from the pan and place skin side up on a plate covered with paper towels.
- Turn off heat and pour off most of the chicken fat in the pan. Any pits of chicken that have accumulated in the pan should remain. Loosen them with a wooden spoon.
- Return pan to stove over medium high heat. Add white wine and reduce by stirring occasionally. This is where the yummy reduction gets created!
- Add the garlic, basil, caper, shallot mix to pan and let it cook for 30 seconds & then pour in the chicken stock.
- Return Chicken to pan, skin side up. There should be enough liquid to cover the base of the chicken thigh without touching the skin on top. If there's too much liquid in the pan let it reduce until chicken skin isn't touching the liquid or else the skin won't stay crispy.
- Let liquid come to a slow boil and then place the skillet on the middle rack of the hot oven.
- At 30 minutes, check chicken with thermometer. Looking for internal temp of between 160-180 degrees. **
- Once done, use a large kitchen spoon, put some of the liquid in the pan on each plate and place a thigh on the liquid & serve!
- ENJOY!