Braised Chicken Thighs

• 6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
• 1 tablespoon Creole Seasoning
• 1 teaspoon salt
• 1/2 cup plus 1 tablespoon all purpose flour
• 2 teaspoons olive oil
• 3 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 2 cups thinly sliced yellow onions
• 6 sprigs fresh thyme, tied in a bundle, and 2 sprigs fresh rosemary
• 1/4 teaspoon freshly ground black pepper
• 3 cups chicken stock 
• 1/4 cup chopped fresh parsley

DIRECTIONS

1. Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
2. Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
3. Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
4. Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
5. Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
6. Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

Chicken Piccata

Ingredients:
4 boneless skinless chicken breasts
1/2 cup all-purpose flour
Salt and pepper
5 tablespoons olive oil
4 tablespoons butter
2 garlic cloves, minced
2 tablespoons caper berries, rinsed and drained
1/2 cup dry white wine
1 cup chicken broth
4 tablespoons freshly squeezed lemon juice
2 tablespoons chopped parsley
Cooked pasta
Directions:
Using a mallet, pound the chicken breasts until slightly flatten. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour.
Melt 2 tablespoons of butter and oil in a large skillet. Fry chicken breasts in hot oil, about 5 minutes each side, until cooked through and golden brown in color. Transfer chicken breasts to a plate.
Add the remaining butter to the skillet, add garlic and capers. Add lemon juice, wine, and chicken stock, bring to boil, scraping off the brown bits from the skillet.  Season with salt and pepper.
Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Transfer chicken to a large plate, pour the sauce over the chicken and sprinkle with chopped parsley. Serve with cooked pasta.

Chicken Cacciatore

·         So I decided the other day that I would make a dish that has been haunting me for some time now, Chicken Cacciatore.  It came out pretty good so I then decided I would share my results.

·         

Olive Oil

·         2 packages of bon-in chicken thighs (8 total thighs)

·         Kosher salt

·         Pepper to taste

·         Crushed red pepper

·         1 large onion (sliced)

·         4 garlic cloves, smashed and finely chopped

·         1 red pepper, seeded and cut into 1/2-inch dice

·         1 yellow pepper, seeded and cut into 1/2-inch dice

·         1 package of white button mushrooms cleaned and sliced

·         1 6oz can of tomato paste

·         2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed

·         1 thyme bundle

·         2 bay leaves