Monday, February 18, 2013
Braised Chicken (Rabbit) Thighs with Olives and Orange
We had a very successful dish last week. This one was incredibly successful, at least for three of us. It's called Braised Rabbit Thighs with Olives and Orange. We used chicken thighs, and they worked great. Aaron and Owen gave this a perfect 10, I gave it a 9, and Noah was mad so he gave it a 2. I wouldn't include his vote, so expect this to be great. The calories for 6 servings are 285/serving, and then we included rice, so that's an extra 150 calories, approximately. I found this recipe in Michael Symon's Live To Cook cookbook, and we're nearing the end of our Michael Symon recipes now :) Here's the great recipe with the amounts I used.
4 bone-in chicken thighs
Kosher salt and black pepper
2 T ground coriander
1/2 c flour (I used less than this)
1/4 c olive oil
1 medium onion, halved and sliced
4 garlic cloves, sliced
1 fresno chile, seeded and sliced
1 c dry white wine (I used chicken broth)
1 c fresh orange juice
3 c chicken stock
12 black olives
1/2 c chopped parsley leaves
2 T honey
1 c toasted sliced almonds
Preheat the oven to 225 (I didn't do this, I totally spaced it :))
Place a dutch oven over medium heat. Season the chicken thighs with salt, pepper and coriander, then dredge in flour and shake off the excess. Add the oil to the dutch oven. Brown the chicken thighs for about 2 minutes per side. Remove the thighs. Add the onion, garlic, chile, almonds, and a pinch of salt to the pan, and sauté until the veggies and almonds begin to brown, 4-5 minutes. Add the wine, orange juice, and sotck, making sure to scrape the bottom of the pan with a wooden spoon. Return the thighs to the pan and bring the liquid to a simmer. Cover the pan, transfer to the oven (I didn't do this, I just left this on the stove on low for 3 hours), and braise for 3 hours, or until the meat is very tender. Remove the thighs from the pot. (I shredded the chicken and removed the bones.) Over medium heat, return the sauce to a simmer and whisk in the olives, parsley, and honey. Return the thighs to the pot to reheat and then serve.
These are not that much work, although they do need to cook a long time. It's so worth it, and we really liked it with the rice, since I made more sauce then I needed to.