Braised Chicken Thighs With Rosemary And Bacon Recipes

CRISPY BRAISED CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F.
• Season the chicken all over with salt. I recommend doing this by eye knowing the "saltiness" of the salt you use, but if you need a rough guide, try 1/2 tsp per pound of chicken.
• Heat up a 5-quart ovenproof braiser pan* over medium high heat, and add the chicken thighs to the pan, skin side down. I personally do not grease the pan, as so much renders from the skin itself. Cook for 8-10 minutes until the skin is deeply golden, then flip over and cook on the other side for 1 minute. Remove the chicken from the pan, leaving the fat and brown bits in the pan.
• Reduce the heat to medium low, and add the onion and fennel to the pan. Saute for 10 minutes until softened, then add the garlic and saute for 1 more minute, until fragrant.
• Add the white wine to the pan, and increase the heat to medium high. Simmer for 2 minutes. Add the olives, crushed red pepper, lemon peel strips, bay leaf, thyme, and chicken stock, and bring to a boil.
• Return the chicken to the pan skin-side up and place in the oven to cook uncovered for 20 minutes, until the chicken is cooked through (I check for a doneness temperature of 175F).
• Turn the broiler to high, and cook the chicken for about 2-4 minutes to brown and crisp up the skin (watch carefully). I recommend leaving the pan on the middle rack of the oven so it's not too close to the broiling element. This helps the skin brown more evenly. Serve promptly and enjoy!

BRAISED CHICKEN THIGHS WITH APPLES, BACON CHUTNEY, AND ROASTED RED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.
• Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.
• Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.
• Bake in the preheated oven until tender, about 20 minutes.
• Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
• Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken.

ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
• Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
• Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
• Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
• Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.