Active: 15 minutes; Total 40 minutes; Serves: 4 to 6
Chicken thighs | 3 pounds |
Salt, kosher | |
Butter, unsalted | 2 tablespoons + |
Onion, yellow, chopped | 1 medium |
Garlic, grated | 3 cloves |
Nutmeg, freshly ground | ½ teaspoon |
Pepper, freshly ground | |
Flour, all purpose | 2 tablespoons |
Wine, dry white | ½ cup |
Thyme sprigs, leaves stripped | 7 sprigs |
Bay leaves | 2 |
Stock, chicken | 1 ½ cups |
Cream, heavy | ½ cup |
Broccoli florets | 3 cups |
- Pat the chicken dry, and arrange on a tray, skin side up; season with salt.
- In a large skillet over medium-high heat, melt 2-tablespoons butter.
- Once the foaming subsides, add the chicken skin side down, reduce the heat to medium, and cook for about 7 minutes, until the skin is crispy and golden.
- Flip the chicken, cook for 1 minute more, then return the pieces to the tray skin side up.
- Add the onion, scraping the bottom of the pan to free up any browned bits; cook over medium heat, stirring occasionally, for about 3 minutes, until softened and translucent.
- Scoot the onions to the side of the pan, then add the remaining 1-tablespoon butter.
- Once it is melted, add the mushrooms and stir to coat in the butter.
- Reduce the heat to medium-low and cook, stirring occasionally, for about 5 minutes, until lightly browned.
- Add the garlic and nutmeg, season with salt and pepper, and stir to combine; cook, stirring, for about 2 minutes, until the garlic is fragrant.
- Stir in the flour, and cook for 1 minute more.
- Stir in the wine and bring to a simmer; stir constantly for about 15 seconds.
- Add the thyme leaves and bay leaves, followed by the stock, stirring to combine.
- Nestle the chicken pieces skin side up along with any accumulated juices; bring to a simmer over medium-high heat.
- Reduce the heat if needed to maintain a steady simmer; cover the pan, and cook for 12 minutes.
- Uncover and transfer the chicken to a platter or plate.
- Stir in the cream, bring to a simmer, and let reduce for about 3 minutes, until slightly thickened.
- Stir in the broccoli and return the chicken to the pan; cook for about 3 minutes, until the broccoli is bright green and just tender.
- Season with salt and pepper to taste, and scatter parsley on top.
- Serve with rice, couscous, or potatoes.
Recipe from Food52.com, by Melina Hammer.
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