Description
This simple, saucy, one-pot chicken dish is the perfect solution for a chilly night after a busy day.
Ingredients
Scale
- 4 bone-in chicken thighs (make sure they are not skinless)
- 2 tablespoons olive oil
- 2 medium carrots, medium dice
- 2 stalks celery, medium dice
- 3 shallots, peeled and quartered
- 4 garlic cloves, whole
- 1 sprig rosemary
- 2 whole star anise
- 1/2 cup picholine olives
- 3/4 cup white wine
- 1 cup chicken stock
- 3 tablespoons sweet cold butter
- 1 teaspoon of kosher salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 400 degrees f.
- Rinse chicken thighs in cold water—Pat dry though thoroughly.
- Season the chicken thighs liberally with salt and fresh ground black pepper.
- In a dutch oven or large saute pan over high heat, heat olive oil to a shimmer. Add chicken thighs skin-side down, lower heat to medium, and cook slowly until the skin is brown and very crisp. 4-6 minutes.
- Flip the chicken, increase heat to high. Add carrots, celery, shallots, garlic, star anise, and olives. Saute these ingredients, stirring them around the chicken until the vegetables soften. 3-5 minutes. If the pan seems dry, add another tablespoon of olive oil.
- Add the white wine. Reduce by half.
- Add the chicken stock and rosemary. Cover and put in the oven.
- Cook for 12 minutes. Remove it from the oven to the stove-top and remove the lid.
- The liquid should be a sauce consistency. If it’s thin, turn on the burner and reduce the liquid until it thickens.
- Remove the chicken to a serving dish.
- On medium heat, swirl in the butter. Check the seasoning.
- Pour mixture over the chicken. Enjoy!
Notes
- This dish is wonderful with semi-boneless fresh poussin or young chicken. https://www.dartagnan.com/buy/poussin/
- Picholine olives are the best; if you can’t find them look for a niçoise mix.
- Category: Chicken
- Method: Pan Braise
- Cuisine: Itailian
Keywords: Chicken Thighs Saucy Pan Braise Winter