One pan braised chicken thigh dinner
Recipe by Kelly Barton
4 large chicken thighs, skin-on, bone-in
salt and pepper
1 tsp smoked paprika
1/4 cup flour
2 tbsp oil and extra for drizzling
1 red onion, quartered top to bottom through core
1 fennel bulb, trimmed above the bulb and quartered top to bottom through the core
4 fat carrots, halved lengthwise
2 fat parsnips, peeled and cut into 1 inch rounds
12 garlic cloves, peeled
2 cups best available chicken stock and a little extra (I use better than bouillon)
1 cup white wine
6 sprigs of rosemary and/or thyme
1 lemon, sliced thinly
2 cups broccolini or spinach or swiss chard, or your favourite green
1. Set the oven rack in the centre of the oven and preheat to 325F.
2. Pat chicken dry and add to a large bowl. Pat generously with salt, pepper and paprika. Toss with the flour.
3. In a large heavy, oven proof frying pan (ideally cast-iron, 12 inches or larger), over med-high heat, add the oil. Set the thighs skin side down in the pan and sear for about 8 mins, or until the skin turns golden brown. Flip the thighs.
4. Add the onion and fennel, cut sides up, and nestle the carrots, parsnips and garlic in the pan. Everything will shrink as the contents braise. Add the stock and wine, and if necessary extra stock, to bring the liquid roughly 3/4 of the way up the chicken. Top with the herbs and lemon slices, and a small drizzle of oil. Bring to a simmer, then turn off the heat. Cover the pan tightly with a lid or foil.
5. Bake for 30 mins. Remove foil and bake for another hour, or until the tops of the veggies are browned and the liquid has reduced by about two-thirds. Make sure liquids don't reduce and blacken at the bottom of the pan. If need to add more stock or water. In the last 15 mins, nestle the greens between the pan contents so they simmer.
main courses May 24, 2021 00:53
Author Chef Bob Plumber
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