Tuesday, June 2, 2015
Homemade (Chicken) Broth. This recipe is very simple to make, is extremely moist and flavorful, and the skin is crispy. The sauce goes great over side dishes such as rice or potatoes to compliment the meal.
Braised and Baked Chicken Thighs Recipe
4 to 6 chicken thighs, bone-in with skin
Salt and pepper to taste
1/4 cup vegetable oil
1 cup chicken broth
1/3 cup Marsala cooking wine
Preheat oven to 400 degrees. Drizzle olive oil over the skin of the thighs and salt and pepper to taste. Using a large, stainless steel, oven-safe pan, heat 1/4 cup vegetable oil over Medium High heat. Add the chicken thighs skin-side down brown them for 8 minutes (do not move them during this). Salt and pepper the up-side of the thighs while the skin side is browning. When the 8 minutes is up, use tongs and turn the thighs over for 5 more minutes undisturbed. When the 5 minutes is up, use a spoon to remove any extra oil from the pan, and then add the chicken broth and Marsala cooking wine around the thighs. Use the spoon to scrape any bits from the pan into the sauce. Bring the sauce to a boil. Transfer the pan to the oven, uncovered, for 30 minutes if 4 thighs, and up to 45 minutes if 6 thighs. When the time is up, remove the pan from the oven and transfer the thighs to a high-sided serving dish. Spoon the sauce over the thighs and pour the rest of the sauce around them. Serves 2 to 4 people as a main course.