Recipe

Braised Chicken Thighs With Cream Sauce Recipe

	Artist92543 / All my dishes 2 months ago A braised chicken dish that just seemed good to me at the time: based partially on cajun etouffees, and something I saw Lydia Bastianich make a couple years ago on one of her PBS shows. Has a great warm heavy filling satisfying feel to it for cold winter days.... More Prep:30m Cook:120m Servings:4	Artist92543
	braise chicken cream sauce

Does this look good? Yeah! / Nope

Fans

joe1155

chefelaine

quaziefly

Ingredients

About a quarter to 1/3 cup diced bacon (I use the rough cut stuff the butcher has in back as it has more fat)

About 4 chicken thighs, skin on, bone in

Seasoning veggies chopped fine: onions, carrots or bell peppers, cellery (about 1/2 cup each but I use more onions than the other two

2 cloves of minced garlic

Amounts to taste: 1/2 tsp each tyme, oregano, cayenne, sea salt, black pepper

A couple of bay leaves

About 1/2 Tblspn anchovy paste

About a quart of fresh water

3 tablespoons of flour

1/2 cup heavy cream

1/2 cup chopped green onions

Directions

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

Recent Gawkers