Braised Chicken Thighs

Braised Chicken Thighs with Olives,
Fingerling Potatoes and Aromatic Tomato Broth

Serves six
Amt    Ingredient
6    chicken thighs (bone in and skin on)
salt and pepper
3-4 tbsp.    olive oil
2    shallots, thinly sliced
4 cloves    garlic, thinly sliced
3    serrano chiles, sliced into rings
2     bay leaves
2     cinnamon sticks
1 tbsp.    coriander seeds
1 tsp.    cumin seeds
12     fingerling potatoes, halved lengthwise
2-3 cups     chicken stock
1 can (28 ozs.)    San Marzano tomatoes, crushed by hand
2 cups    assorted imported olives (cerignola, kalamata etc)
zest    1 orange

Procedure:

• Place a large dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
• Add the olive oil to the pot and place the chicken thighs in, skin side down; allow to sear until the skin is crispy and golden brown, about 3-5 minutes.
• Flip the thighs over, and then add the shallots, garlic, sliced chiles, bay leaves, cinnamon sticks, coriander seeds and cumin seeds. Stir all to combine.
• Stir in the fingerling potatoes and then season all with salt and pepper.
• Add about 2 cups of the chicken stock, or enough to come about 2/3 of the way up on the chicken thighs. Then add the tomatoes (crushed by hand) and stir all to combine.
• Next, stir in the olives and taste the mixture. Season with additional salt and pepper if necessary. Lower the heat to medium and cover with a lid.
• Braise for about 20-30 minutes, or until the meat is completely tender.
• When ready to serve, stir in the orange zest.

For the Salad Garnish:
Amt    Ingredient
1    shallot, minced
splash    sherry vinegar
1     orange, segmented and juiced
½ cup    extra virgin olive oil
1 small bunch    basil leaves
1 small bunch    arugula
salt and pepper

Procedure:

• Combine the orange juice, shallot and sherry vinegar. Whisk in the extra virgin olive oil. Season with salt and pepper.
• In another bowl, place the basil, arugula and orange segments. Add dressing and combine.

Final plating:

• Place thighs on a large platter; top with the olives, potatoes and tomatoes and drizzle sauce.
• Scatter salad and orange garnish on top and serve immediately.

Submitted by Scott Rowe, Executive Chef, Prestonwood Country Club, Cary, N.C.

Tags: Cary N.C. Prestonwood Country Club Scott Rowe