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Last Night’s Dinner: Know Why?
‘Cause it was friggin’ delicious. Also, chicken thighs! Here they’re called muslo de pollo and I’ve had a package of these mofos in the freezer since before Christmas. I’ll admit, I was intimidated. Although of late I’ve become quite the little butcher, there was a dark time in my past when I could barely summon the courage to cook boneless, skinless breasts; I would don gloves, use tongs to remove the icky, fluid-tainted plastic, and sip copious amounts of wine in order to steel myself against the twin horrors of poultry slime and botulism. But, the more I read about food and the alchemy of cooking, the more I understood that bones and skin mean tasty goodness and so I grow more daring with each passing day.
I selected a recipe by the boisterous and always hirsuit Emeril Lagasse. I have adapted his instructions, omitting and adjusting as only I know how. This is how it went down last night:
Ingredients
- 2 chicken thighs
- olive oil
- butter
- white onion
- 16 mushrooms
- two cloves of garlic
- chicken stock
- tomato paste
- dry white wine
- flour
- rosemary
Method
In a deep skillet, brown salt and peppered chicken thighs in olive oil, skin side down for the first 4 minutes or so a side, remove from pan. Add a knob of butter and sliced mushrooms, cook down then incorporate sliced onions, minced garlic and wine. Sprinkle in flour and stir, pour in stock, two spoonfuls of tomato paste, and fresh rosemary, bring to a boil then turn down the heat to a low simmer. Nuzzle your thighs into the mixture – skin side down – and cook 30 minutes, flip the chicken and let it be for another half hour. Serve over rice to the delight of your thigh-wary spouse.
So, braising-it’s all about the slow and saucy low. This chicken was sultry and had a heart of gold. (This chicken was a hooker.) You must try this at home.
Not only have you sold me on having to incorporate this into my future meal plan, but you described a chicken as a hooker, and for that, you have my eternal love an devotion.
This was seriously about the best thing you’ve ever made. I also enjoy how the only ingredient quantity you are specific about is the mushrooms. Must there be 16?
My poor husband was born with no appetite, eating is a chore for him (boohoo, right?), and the most I ever get as far as a comment is, oh, this is ok. Well, I tried this….even after discovering the mushrooms I thought I had, I did not, and the white wine I thought I had, had been consumed…..instead I just threw in some potatoes and substitued red wine….I got a Wow! This is great! This could be served in a good restaurant, and the man ate like 3 servings!
I also loved that there were no quantities listed…actually that’s why I continued on even after knowing I didn’t have everything…it just seemed like, well, it might be ok after all! Yum, and so easy..I’m gonna love this with the ’shrooms next time.