Braised Chicken Thighs with Potatoes, Porcini & Dried cherries is cradled in a creamy garlic sauce that makes a complete, delicious meal
I don’t know of any ingredient that is any more versatile than chicken.
My mother wasn’t much of a cook, but she could sure fry up a chicken and often did so on Sundays. She would actually cook two. One for my dad, and one for the other five of us. Just thinking of that meal makes my stomach growl.
I was recently thumbing through the May 2015 issue of Food and Wine, when I saw this recipe. I read through it and knew I pretty much had everything I needed to make it, and knew what was going to be on my dinner table that evening.
This recipe doesn’t disappoint. My husband and I both loved it. The chicken was moist and tasted like it was fried. It’s not, it’s baked. The chicken sits on a bed of Yukon Gold potatoes, and the whole thing is cradled in a creamy garlic sauce that is deepened with porcini mushrooms. Everything is then dotted with dried cherries, which just brightens up the whole dish.
Braised Chicken Thighs with Potatoes, Porcini & Dried Cherries
- 1 tbsp Canola Oil plus 1 teaspoon canola oil
- 11 cloves garlic 8 whole and 3 crushed
- 1 cup sour cream or creme fraiche
- 1/2 oz dried porcini mushrooms
- 8 large chicken thighs 2 lbs
- 2 medium Yukon Gold potatoes sliced 1/8" thick
- 1/2 cup dried tart cherries
- Kosher salt
- In a 1-1/2 quart saucepan, heat 1 teaspoon of the oil. Add the whole garlic cloves and cook over low heat until golden and fragrant, about 5 minutes. Add 4 cups of water and bring to a boil. Cover and simmer for 1 hour.
- Preheat oven to 350 degrees F.
- While the garlic broth cooks, add 1 tablespoon canola oil to a large cast iron skillet and allow to heat up. Season the chicken with salt and cook over moderate heat until golden brown all over, about 10 minutes total. Remove chicken to a platter.
- Let the skillet cool down and remove all but 1 tablespoon of the oil. Place the sliced potatoes in the bottom of the skillet, slightly overlapping. Set the chicken on top of the potatoes, skin side down.
- Strain the garlic broth into a bowl and discard garlic. In another bowl, whisk 1 cup of the garlic broth with the sour cream. Stir in the porcini mushrooms. Season with salt. The remaining garlic broth will not be used. Pour the garlic sauce over the chicken and potatoes.
- Scatter cherries and crushed garlic on top of the chicken and potatoes.
- Roast the chicken for 20 minutes. Reduce the oven to 300 degrees F and roast for about 45 minutes longer or until the chicken registers done. Remove the skillet from the oven and turn on the broiler, setting the rack 6 inches from the top. Turn the chicken skin side up. Cook until golden brown and crispy, 5 to 8 minutes. Watch carefully. Serve immediately.
Now it’s time to take this dish over to Fiesta Friday. I hope you will join us for this little party!