Braised Chicken Thighs With Cream Sauce Recipe

How to make it

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• Render bacon in a heavy bottomed pot, dutch oven, or braising pan over med-low to med heat until it has rendered all its fat (about 5-10 min) then remove bacon and set aside
• Brown chicken thighs skin side down first in pot in the bacon fat and turn when skin has golden brown color to it:about 5 - 7 min and brown other side for about 3 min or so and remove chicken from pot and set aside
• Pour a little of the fat off if there is more about 5 or 6 tablespoons (sometimes I just leave all the fat in and skim some off later on after it's simmered a while)
• Add seasoning veggies to fat in pot and cook until onions are translucent (about 10 min) As browned bits on bottom of pot loosen scrap them up into the veggies
• Add anchovy paste and stir into veggies until disolved
• Add minced garlic
• Add tyme, oregano, cayenne, salt, black pepper and bay leaves to pot
• Add a little water to pot to facilitate scraping up all the browned bits and deglaze the bottom of pot
• Add chicken thighs back in along with the bacon, and the rest of the water, or just enough water so it barely covers chicken thighs.
• Raise heat to bring everything to a slow simmer so that the bubble are just breaking the surface but not boiling. Simmer for about 1 hour covered and remove cover and simmer for another hour. Heat will probably have to be increased to maintain a simmer uncovered. Stir occasionaly durring simmer
• Taste for salt, etc. and adjust
• Remove chicken and keep warm in oven on low (150 or so) until ready to serve
• Sauce should have reduced somewhat by now. Mix 3 tablespoons of flour in about 1/2 cup heavy cream until smoth and slowly add to sauce as you stir. Keep stirring until thoroughly mixed and sauce is thick enough to coat the back of a spoon, or until it's the thickness you like .Remove pot from heat
• Serve chicken thighs in a bowl over pasta or rice and laddle sauce over all
• Top with chopped green onoins
• Note: Chicken thighs can be served whole or remove skin and debone and shreded before served with sauce