Friday, October 19, 2012

Raison D'Etre Braised Chicken Thighs

Raison D'Etre Braised Chicken Thighs
The craziness of getting married has mostly subsided... the only things lingering are writing thank you notes and finalizing Costa Rica stuff... so that means I'm back in the kitchen and hopefully back to regular blogging.

Nothing too elaborate on the cooking schedule though... just trying to ease myself back into it so I can break the cycle popping frozen pizzas into the oven or grabbing burritos on the way home. This one is straight from Simply Recipes, and is one of the many food posts that I starred in Google Reader while I was too busy to do much in the kitchen myself. Hopefully I can work my way through the backlog and turn that into some nice content for the blog over the coming weeks.

Braising Chicken Thighs

These beer braised chicken thighs take a couple of hours to come together, but except for slicing the onions and browning the chicken, it's almost entirely hands off cooking. So you can do it on a weeknight if, like me, you don't mind eating on the late side, but for most working people this will probably be a weekend dish. It's dead simple, with the only arduous aspect being the volume of tears shed while you slice three pounds of onions pole to pole. Just brown the chicken (as you can see from my picture I was probably didn't brown mine long enough), cook down the onions, deglaze with a bottle of good malty (no 60 Minute IPA here) beer, and simmer for an hour and a half. Serve it on a bed of egg noodles.

The chicken is fall off the bone tender and the onions and broth are just delicious (thank the FSM for chicken fat). In fact, those onions and broth are so tasty I could eat them (with the noodles) on their own. Definitely recommended.