My boyfriend Mansten hasn't received his Spring 2012 loan check yet, so that leaves us with chicken thighs, leftover vegetables and some prunes I bought at a farmer's stand outside a Shell gas station. No matter!
Building off of Thomas Keller's bling recipe for braised thicken thighs, I feigned my way into a ?healthy? winter dish that looks pretty profesh: crispy chicken thighs with winter greens, prunes and cherry tomatoes.
The key to this dish is a three part cooking process: searing the chicken for a couple minutes in hot oil, roasting in the oven for 20 minutes, and then a couple minutes in the broiler to crisp up the skin. It's the cheapest, most flavorful, perfect cut of meat I can think of.
For the side, I just sauteed some left-over shallots, onions, kale and spinach I had, then threw in some cherry tomatoes I bought from the store. Oh, and the prunes added a sweetness and made it way more filling.
The only problem with this dish is that the left-over chicken broth and oil in the pan combine to make a potent and all-too-tempting brew. It tasted like chicken soup, and I couldn't resist pouring it into a bowl and drinking it straight. I felt real crappy afterwards...
Thomas Keller's chicken recipe, courtesy of TasteSpotting. (Thanks guyz!)
Crispy Braised Chicken Thighs
