Aug 20, 2010

Braised Summer Chicken

The lemon and tomatoes of this dish really lighten it up so the richness of a typical braised dish isn't overwhelming and heavy here. You can even use fresh tomatoes if you wish.

3 Tbs. olive oil
2 large shallots, minced
8 oz. organic crimini mushrooms, quartered
1-1/2 lb. boneless, skinless organic chicken thighs
2 cans drained and rinsed cannelini beans
2 cans drained artichoke hearts, quartered
2 cups diced organic tomatoes
1/2-C natural chicken stock
10 sprigs fresh thyme
1 lemon, juiced

Preheat oven to 300ºF. Using a deep fry pan or braising pan with lid preheat on medium-high heat. Add 1 Tbs. olive oil, then saute shallots until translucent. Add mushrooms and saute for 5 minutes or until browned and golden.

Remove from heat, add lemon juice, put aside in bowl. Add remaining 2 Tbs. olive oil to same pan. Add chicken and season with salt and pepper. Brown on one side at a time until golden, about 3 minutes per side. 

Remove from heat, add mushrooms, beans, artichokes, tomatoes and chicken stock. Gently lay thyme over top. 

Cover with lid, transfer to oven and braise for 2 1/2 to 3 hours. Serves 6-8 people. Delicious with crusty bread for dipping.

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