I purchased the latest cookbook by Thomas Keller (of French Laundry fame), ad hoc at home. I am so excited to cook recipes from this book. The L.A. Times this past week featured an article on this new cookbook highlighting that these recipes are do-able at home and are not complicated master chef level or high dollar gadget needed recipes.
The first recipe I chose to do was Crispy Braised Chicken Thighs. The recipe can be found on page 30 of the cookbook. Due to copyright rules, I hesitate to include it in this post.
Why this recipe? Chicken thighs! Noted for being the more moist and better tasting part of the chicken plus I couldn't handle cooking another chicken thigh on the smoker or grill this week. Yes, thighs the preferred chicken part for BBQ comps. Braised was very appealing.
Fennel bulb sliced in 2 inch by 1/2 inch slices.
Recipe ingredients included, fresh thyme sprigs, garlic finely minced, chicken broeth, dry white wine, green olives, red pepper flakes, bay leaves, lemon zest strips, onions coarsely shopped, fennel bulb slices, flat leaf parsely for garnish.
chicken thighs, prepped with excess fat and skin removed.
thyme sprigs, lemon zest strips, bay leaves, red pepper flakes
onions and fennel strips
Chicken thighs browning. This is done prior to fennel and onion .
Brown chicken breast skin side and then sear meat side. Place on draining rack.
chicken thighs on draining rack.
Onions and fennel. Onions cooked til translucent.
Finished prep with chicken skin blow torched to crispness.