Well, it’s been a while since I posted anything on this blog. I gave up on it since I felt like it took too much effort, and a lot of my posts didn’t really have a point. I thought it’d be fun to give it another shot, mostly because I’d like to keep a record of what I cook. I was going to make my first new post about a roasted poblano pepper sauce I made for a pork chop. I emphasize was, because it turned out rather meh. I started typing, and realized I would probably not make the sauce again, unless I made some revisions. So, I decided to wait until I cooked something worth talking about. That particular dish is the title of this post.
There’s a fish recipe out of the Two Dudes One Pan cookbook that I love for its flavor and simplicity. However, I’ve been on kind of a fish binge recently with the opening of halibut seasoning, so I thought it’d be a good idea to mix it up with something different. I made chicken stock over the weekend and had some leftover chicken thighs, so chicken became the protein. The recipe itself is fairly simple. Sear the chicken, then saute leeks, bacon, garlic, thyme, and red pepper until its cooked. Add white wine and chicken stock for the braising liquid, then cook in the oven for about 30 minutes. Simple, right? Well, judge for yourself. Here’s the recipe.
Chicken thighs braised in white wine with leeks and bacon
– 4 chicken thighs, bone-in, skin on
– 4 small leeks, sliced
– 1 tablespoon canola oil
– 1 slice bacon, diced
– 2 cloves garlic, sliced
– 1 teaspoon fresh thyme leaves
– 1 chile de arbol, crumbled
– 1/4 cup dry white wine
– chicken stock, or water
Preheat the oven to 350 F.
Pat the chicken thighs with a paper towel, then season them with salt and pepper.
Preheat a (oven-safe) saute pan over medium heat for about 2 minutes or until it’s hot. Add the canola oil and let it heat until it shimmers. Add the chicken thighs skin side down and sear them until the skin has become golden brown. Flip them and cook another 2 minutes until that side has been browned as well. Transfer the chicken to a plate.
Remove excess fat and oil in the pan so there’s about 1 tablespoon remaining. Add the leeks and cook until they’re soft. Add the bacon, and cook for about 4 minutes. Add the garlic, thyme, and chile de arbol and cook another minute.
Add the white wine, and scrape the bottom of the pan with a wooden spoon. Reduce the wine by half. Add about a half cup of chicken stock (or water, if you don’t have stock on hand). Return the chicken thighs to the pan. Check the liquid level. If it doesn’t come about half way up the side of the chicken thighs, add enough so that it does.
Leave the pan on the burner until the liquid just starts to bubble. Transfer it to the oven (no lid) and let it braise for about 30 minutes, or until the chicken thighs are cooked. Remove the oven and serve.