Chicken Thighs
braised with a nummy brothy sauce
Ingredients
Directions
- put dutch oven on high heat - let it come up to warm
- Add oil - let heat up
- Salt & Peper both sides of chicken Brown Chicken - Skinside down first 5 min each side
- remove & set aside chicken on a plate (you'll add it back later)
- pour off excess fat, leave enough oil to lightly coat the bottom of the pot
- add shollots - cook til translucent be careful not to burn
- add tyme and garlic stir for a minute
- add capers and mustard stir to combine then add
- pour in lemon juice to pick up all the sucs (brown bits from chicken) cook off for a minute or two
- add tomatoes let them plump up
- add stock & bring to boil
- return chicken and reduce to simmer let cook for 15-20 min until chicken reads 165
- In the last few minutes add the frozen spinach
- Add some chili peper flakes if you want to add some heat
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