One of my food clients requested braised chicken thighs for a dinner. I didn’t remember making this dish before but though “how hard can it be?”
It was super simple in actual fact and the result was a very tasty dish layered with flavours.
Ingredients (feel free to add anything you like to this – I used what was in the fridge)
1 tbsp of olive oil
Sliced mushrooms (1 pint container)
Carrot pieces – cut or slice anyway you like – about 20 small pieces
Rice – enough for 4 people
6 chicken thighs – boneless and skinless
¼ cup of sherry
Salt and pepper to taste
A dash of oregano
A dash of basil
2 chopped garlic cloves
1 onion thinly sliced (cut in half and slice each half)
Sprinkling of brown sugar (about 1-2 tbsp)
¼ cup of chicken stock mixed with a tbsp of flour (stir till combined)
Chicken stock – enough to cover chicken in pan – approx. ½ – 1 cup
Season chicken with a bit of salt and pepper. In a frying pan sauté chicken thighs till lightly browned on each side. No need to over cook as they will be braising for a while.
Take chicken out of pan and add onions. Sauté them till they start to get a bit brown then add mushrooms, garlic and carrots. Add flour and water mixture and then add the sherry. Stir till mixed and then put the chicken back in the pan. Cover chicken with vegetables and liquid then add chicken stock to just cover the chicken. Add the oregano and basil and brown sugar. Cover and simmer for about 45 minutes to an hour adding chicken stock if it gets to low. Chicken may start to fall apart but that is even nicer.
Make the rice while the chicken is cooking. You can use either white or brown rice as desired.