Chicken thighs braised in white wine and rosemary
Does freeze? Yes
Ingredients · Servings 4 s
- 4 chicken thighs with skin
- 40 g (3 tbsp) of butter
- 10 ml (2 tsp) of chopped rosemary leaves
- 4 red onions, each cut in half
- 30 ml (2 tbsp) unbleached all-purpose flour
- 250 ml (1 cup) of dry white wine
- 250 ml (1 cup) of chicken broth
- 30 ml (2 tbsp) of wholegrain mustard
- 5 cloves of garlic, peeled
- 3 sprigs of rosemary
Method · 2 h 20 min
- Place the rack in the center of the oven. Preheat the oven to 180°C (350°F).
- On a plate, season the chicken thighs with salt and pepper.
- In a Dutch oven or large oven-safe pot over medium-high heat, brown the chicken thighs on all sides in 15 ml (1 tbsp) of the butter. Sprinkle the chicken with the chopped rosemary. Set aside on another plate.
- In the same casserole dish over medium heat, brown the onions on both sides in the remaining butter. Set aside on the same plate as the chicken.
- In the same casserole dish, sprinkle the flour over the hot cooking fat and continue cooking for 1 minute, whisking constantly. Deglaze with the wine. Add the stock, mustard, and garlic cloves, whisking until the sauce is smooth. Return the chicken thighs and onions to the casserole dish. Add the rosemary sprigs. Bring to a boil. Cover and bake in the oven for 1 hour.
- Remove the lid from the casserole dish. Continue cooking in the oven, uncovered, for 30 minutes or until the chicken thighs are cooked through and golden brown.
- Remove the rosemary sprigs and garlic cloves from the pot, then compost them. Serve the chicken thighs and onions with the potato, leek, and thyme gratin, if desired.
This braised chicken thigh recipe, featured on the show "La cuisine d'Isabelle et Ricardo," is a weekend staple. After lightly browning them, the chicken thighs simmer with roasted onions in a rosemary-infused sauce. The cooking is finished uncovered to achieve a perfectly golden and crispy skin. A delicious and satisfying meal, it delivers all the comfort food you could want when served with a potato gratin with leeks and thyme.
Nut-free
Sans lactose
