Ingredients: |
Ingredients: Spice Mixture
1 teaspoon dried rosemary
1 teaspoon sweet paprika
1 teaspoon ground coriander
½ teaspoon ground black pepper
½ teaspoon ground allspice
½ teaspoon ground nutmeg
Chicken
6-8 Bone in, skin on chicken thighs
Salt
Extra virgin olive oil
7 shallots, peeled and halved from top to bottom then cut into thirds
10 garlic cloves, coarsely chopped
¼ cup tomato paste
2 cup dry red or white wine (I use Pinot Noir)
2 cups chicken stock
2 bay leaves
1 teaspoon dried rosemary
3 ounces dried figs or apricots, halved (I use figs)
1 package white or Baby Bella mushrooms, cleaned, trimmed, and halved
½ lemon, juiced
|
Directions: |
Directions:Preheat your oven to 350°F
Trim the chicket, pat dry with paper towels and season with salt on both sides. Rub the spice mixture on both sides, making sure to lift skin up and rub some of the spice mixture underneath. Set aside for 20 minutes, or refrigerate uncovered for 2 hours if you have the time.
Coat a large cast iron Dutch oven in a thin layer of olive oil, set over medium-high heat. When the oil is hot add the chicken, skin side down, and cook for 4-6 minutes or until the skin is browned, flip and repeat. Remove chicken to plate.
Add the shallots and garlic to the pan. Cook briefly, stirring over medium heat until softened, about 3 minutes. Stir in the tomato paste, wine, broth, bay leaves, and 1 teaspoon dried rosemary. Season with salt. Bring to a simmer, and bubble until the liquid is just slightly reduced, about 4 minutes.
Place chicken into the liquid, making sure the liquid covers only ¾ of the chicken thighs, leaving the skins exposed. Add the figs and bring to a simmer.
Place the chicken into the oven and cook, uncovered, until totally tender and the liquid has reduced by about half, about 40-45 minutes. (you will add mushrooms at the 30 minute mark). Check half way through to be sure liquid is okay, you should still have some liquid in the end (add more wine or broth if necessary).
Coat a pan with olive oil and heat over medium-high. Add the mushrooms and stir until they release their liquid and turn golden brown, about 7 minutes. Remove from the heat.
About 10 minutes before the chicken has finished cooking, add the sauteed mushrooms to the pan. Return to the oven for those last 10 minutes.
Finish with lemon juice and a garnish of fresh parsley. Serve over rice. |
This recipe for Braised Chicken Thighs with Mushrooms and Dried Figs is from