White Wine-Braised Chicken Thighs
I've been kind of a jerk lately. Josh has put up with a lot while I've been kind of a jerk. After spending a Sunday afternoon alone, in attendance at the maudlin movie "The Vow," once I regained control of my emotions I decided to stop being a jerk. And since I don't know how to apologize/celebrate/function socially without food, I also decided to make Josh a comforting, hearty meal to apologize with.
Front and center was this braised chicken, cooked in white wine and a mirepoix with a few other winter vegetables thrown in. The resulting sauce was a rich and lovely apology for this girlfriend's bad behavior.
I'm not suggesting you screw up as an excuse to make this chicken, but if you already have, this may be a good way to wipe the slate clean.
You will need:
4 boneless, skinless chicken thighs
2 tablespoons butter
2 tablespoons olive oil, plus more for sauteeing chicken
1 large carrot, peeled and diced
2 ribs celery, diced
1 medium onion, diced
1 leek, sliced into rings
4 cloves garlic, whole
Small handful Italian (flat leaf) parsley, roughly chopped
1/8 teaspoon Herbes de Provence
1/8 teaspoon thyme
1/8 teaspoon ground cayenne pepper
1/2 cup white wine (I used Pinot Grigio)
Enough chicken broth to cover chicken (about 1/2 cup)
Splash heavy cream
Salt and pepper to taste
Have a 3-quart Dutch oven waiting on a burner over low heat. Heat butter and oil over medium-low heat in a large skillet. Once butter has melted, increase heat to medium-high and cook garlic cloves until browned. Add carrots, celery, onions and leeks and stir, seasoning with salt and pepper. Once the vegetables have softened slightly and have started to brown, add Herbes de Provence, thyme and cayenne, stir well. Transfer vegetables from skillet into Dutch oven. Add parsley to Dutch oven.
Add enough olive oil to cover the bottom of the skillet. Season the chicken thighs with salt and pepper, then sear quickly (2-3 minutes on each side). Once chicken is well-browned, transfer to Dutch oven. Wipe out the skillet of any excess oil with a paper towel, and reduce heat to low. Deglaze skillet with white wine, scraping up the brown bits from the bottom of the pan, and pour into Dutch oven. Pour enough chicken broth to cover the chicken about 2/3 of the way up. Add in a splash of heavy cream and stir to combine.
Cook over medium-low heat for 60-90 minutes. Add more cream and/or seasonings if necessary at the end of the cooking time.