Shamleless Plug

I'm embarking on a new part of my life that is happier and going in a direction! It's really refreshing.

I was married May 19th, 2012 to a great guy I met at the C.I.A and we're go excited to embark on a life together. He has as culinary degree to match my baking and pastry degree. It's going to be a Good life.

I hope you enjoy my thoughts on food and cooking. I am but a humble baker, who happens to love cooking and embraces the joy of food.

Wednesday, October 8, 2014

Braised Chicken Thighs

I freaking love fall. Tonight I made one of our favorite fall meals: Braised Chicken thighs! It's one pot, inexpensive and easy. It can easily be adjusted to feed 2 people or more. For easy sake, I'm going to post it for a two person meal.

Braised Chicken Thighs
2 Chicken thighs, or four if you are both hungry
2/3 cup uncooked rice
1 onion, chopped
1/2 cup White wine
1/4 cup dried cranberries or dried cherries
1 1/3 chicken broth or water (Or use bullion cubes! I know it might be silly to mention it, but sometimes you don't think of those things.)
Herbs De Provence (Or any old seasonings you have and like. I recommend garlic powder, onion powder, and various herbs)No real measurements here. But if I were hard pressed I'd say about "a heavy pinch" or a few teaspoons

Preheat oven to 375

In oven/stovetop safe cookware or stoneware heat two tablespoons oil on medium high heat.

When the pan gets very hot, place the chicken thighs, skin side down and let sit for one minute. Turn over and let sear on the other side.

Remove chicken from pan and add onions to the pan. Cook until translucent.

Add in broth, seasonings, dried fruit, wine and rice and stir. Put the seared chicken thighs back pan and cover.

Bake for 30-45 minutes, or until rice is done and chicken is temped to 165. You only need to stir the rice once during cooking. Let rest a few minutes before serving.

And that's it! This really isn't a fancy blog. As you can see I don't post recipes often anymore. This isn't really intended to be one of those very fancy, very well layed out blogs with excellent photos and flowery words and such. It's really a place to post recipes my friends request. And this recipe is so simple. I really don't have measurements. It's just a bit of this and a bit of that. Adjust to taste, you know?
It's fairly essential you use chicken thighs. Not boneless or skinless, but whole chicken thighs. You can take the skin off when you eat it, but it's pretty essential to searing. And you want that gorgeous sear.