BRAISED CHICKEN THIGHS
by Chef de Cuisine, Jose Luis @ Café 300
4 servings
INGREDIENTS
- 2 lbs skinless, boneless thigh meat
- 1 each yellow onion, diced
- 4 cups yellow potato, peeled & diced
- 2 each garlic cloves, chopped
- 1 cup tomato, diced
- 2 each carrots, diced
- 2 each celery, diced
- ¼ cup flour
- 4 cups vegetable stock
- 1 tsp smoked paprika
- ½ tsp fresh rosemary, chopped
- ¼ cup white wine vinegar
- 1 tsp extra virgin olive oil
- salt and pepper to taste
INSTRUCTIONS
- Season the chicken with salt and pepper, dredge in flour, dust off excess flour, put aside.
- In a Dutch oven or large braising pot, heat oil and sear thighs until golden brown; approximately three minutes each side. Remove chicken from pot, put aside.
- In the same pot, add onions and potatoes, cook over medium heat for two minutes. Add garlic, tomatoes, carrots, celery, rosemary, and cook for another two minutes.
- Add vinegar, vegetable stock, paprika, chicken thighs, mix all ingredients well and season with salt and pepper
- Bring pot to boil, then lower heat to low and cover. Braise for thirty to thirty five minutes, until the meat is fully cooked.
- Let sit for ten to fifteen minutes, then serve.