Braised Chicken Thighs - Death Row Meal

When I'm desperate to make something different other than the "same old - same old", I go on a massive internet search. Chicken thighs, I've used them in many different ways, one of my favorite is this Pollo Guisado , I used chicken breasts and thighs in this posted recipe. However I've often made it with only the thighs. In any event, I had chicken thighs and was looking for something different and simple to make with them. That's when I stumbled upon this fabulous website, Stella Culinary . I love it. We loved this recipe too.

Chef Jacob says "Chicken thighs are the most used muscle of the animal, making it full of all sorts of great flavor. You see, the more exercise an animal’s muscle gets, the more connective tissue and collagen it is able to build up. This makes the cut of meat tough if cooked incorrectly (read seared rare), but if cooked low and slow in a braising liquid, all that collagen and tissue breaks down into gastronomic heaven!" I couldn't agree more.

Chicken, mushrooms, blanched garlic, shallot, and balsamic vinegar.

Chicken broth and baby spinach.

Sear the chicken over a med-high heat in a heavy pan with the skin side down. Cook until crispy golden brown. Flip and repeat for the other side. Remove to a plate and reserve.

Add the mushrooms and  butter to the pan, stirring to deglaze and pick up the fond (crispy brown bits in bottom of pan) in the bottom. Season with a bit of sea or kosher salt when mushrooms are softened and pan is almost dry. Add balsamic vinegar. Cook, reducing balsamic vinegar by half. 

Once the balsamic vinegar has reduced by half, add in the blanched garlic. Stir the mushrooms, garlic and balsamic together. Cook another couple of minutes, stirring mushrroms, garllic and vinegar to incorporate. Add in enough chicken stock to cover the thighs by 3/4's of the way up, leaving only the skin exposed.

Braised Chicken Thighs
Adapted from Stella Culinary


Ingredients
8 Chicken Thighs (Bone in, skin on)
1 lb Button Mushrooms
8 Tblps (1 stick) Butter
1 cup Balsamic Vinegar
15 clv Garlic (Blanched)
2 cups Chicken Stock
1 bag Baby Spinach

Directions
Preheat oven to 400 degrees.
Sear the chicken over a med-high heat in a heavy pan with the skin side down. Cook until crispy golden brown. Flip and repeat for the other side. Remove to a plate and reserve.
Add the mushrooms and butter to the pan, stirring to deglaze and pick up the fond (crispy brown bits in bottom of pan) in the bottom. Season with a bit of sea or kosher salt when mushrooms are softened and pan is almost dry. Add balsamic vinegar. Cook, reducing balsamic vinegar by half.
Once the balsamic vinegar has reduced by half, add in the blanched garlic. Stir the mushrooms, garlic and balsamic together. Cook another couple of minutes, stirring mushrroms, garllic and vinegar to incorporate. Add in enough chicken stock to cover the thighs by 3/4's of the way up, leaving only the skin exposed.

Bring this back to a simmer and then place into the oven for 45 minutes to an hour.When the thighs are cooked (165 degrees internal temp on meat thermometer) remove from oven and place thighs on a plate and cover to keep warm. Place pan back on the stove over med-high heat and reduce the braising liquid until it coats the back of a spoon. Add in the spinach and cook just to wilt it. Serve this sauce over the chicken, accompanied by some brown or white rice or even a short pasta.
Serves 4

I'm linking this up with:
Recipes I Can't Wait to Try with At Home With Haley
Tempt My Tummy Tuesday at Blessed with Grace
Tasty Traditions at Coupon Cookin
It's a Blog Party at Delicious Dishes
I'm Lovin It Fridays with Tidy Mom
Follow Me Home Friday with A Moderate Life
Frugal Friday with Life as Mom
Foodie Friday with Designs by Gollum
Friday Potluck with EKats Kitchen
Food Trip Friday with Happy Meals
What's on Your Plate with Good Cheap Eats
Fat Camp Friday at Mangoes and Chutney
Rcipe Swap Thusday with Prairie Story
Froday Favorites at Simply Sweet Home
GCC Recipe Swap at Grocery Cart Challenge
Friday's Favorites at Whistlestop Cafe

We hope you'll give this a try. You'll be surprised that such few ingredients can turn out such a succulent meal. Also stop by Stella Culinary and poke around. I'm sure you'll put them in your favorites as I did.

Carla and Michael