Rustic Chicken is what we are talking about today. It tastes as fab as it looks.
First of all, it features the lowly chicken thigh. But, honestly the chicken thigh is super delish and affordable, so I encourage you to embrace the thigh!
The dish requires an oven and stovetop ovenproof pan with a lid. It starts on the stove, moves to the oven and makes a return appearance to the stovetop so that you can make the smooth and fabulous gravy that will atop the crispy chicken and your side of choice. I often make it with mashed potatoes but I super duper love it with polenta, and if you want go really easy street, you can make a pot of rice. I always serve a green veg with it as well. Broccoli, string beans, spinach. Whatever floats your boat!
I hope your family loves this dish.
Rustic Chicken Thighs
Course: MainCuisine: AmericanDifficulty: Medium8
servings20
minutes30
minutes15
minutesIngredients
8 chicken thighs, skin-on and bone-in
2 Tbsp. canola oil
2 tsp. paprika
2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. fresh black pepper
10 garlic cloves, peeled and crushed
2 sprigs of fresh rosemary (or 2 tsp. dried)
3 Tbsp. flour
1/2 cup white wine
1 cup chicken broth
1 Tbsp. butter
Directions
- In a small bowl, combine the paprika, garlic powder, onion powder, salt and pepper. Preheat oven to 400 degrees.
- Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with seasoning mixture.
- Heat an oven-safe braising pan or Dutch oven over medium high heat. Add 1 Tbsp of oil. Cook four pieces of chicken until well browned on all sides, about 8 minutes total. Remove chicken to a plate. Repeat with remaining 4 chicken thighs. Keep about 3 Tbsp. of remaining fat or oil in the same pan. (You may need to remove some using a spoon).
- Keep pan over medium high heat and add garlic cloves. Brown for about 2 minutes. Sprinkle flour over the garlic cloves and stir until combined. Turn off the heat.
- Return browned chicken pieces to the pan, placing on top of the browned garlic. Cover with a lid or aluminum and place in oven for 15 minutes or until chicken is cooked through and reads 165 degrees when checked with a meat thermometer.
- Remove cooked chicken to a tray and cover with aluminum to keep warm.
- Return pan to a burner over medium-high heat. Whisk in the wine and simmer for 1 minute. Whisk in the broth. Add rosemary and a bit more salt and pepper if desired, then reduce the heat and simmer, stirring regularly, until sauce thickens. Turn the heat off and stir in the butter. Add the chicken back to the pot to rewarm with sauce. Serve spooned over mashed potatoes, rice, polenta or pasta.
