\\ CREAM BRAISED CHICKEN THIGHS WITH POTATOES AND KALE //

I’m not afraid to say it, I’m a bit tapped out at the moment and having all kinds of brain obstacles. So I went hunting for a little inspiration and found it! through one of my favorite food resources, A Cozy Kitchen. Her cream braised chicken with swiss chard and potatoes was exactly what everyone in this room needs right now. And here’s how we did it, on a bit of wire, but it turned out gorgeously, nonetheless. Thank stars for food friends.

INGREDIENTS:

6 chicken thighs, rinsed and patted dry with paper towel

1 large bunch kale, most stalks removed (leave some in for FUN), chopped roughly

2 russet potatoes, chopped into wedgy shapes

1 half large yellow onion, or some shallots, or even leeks would be rad, chopped fine

2/3 cup heavy cream (or coconut milk maybe!? It’s also awesome here)

4 cups chicken stock

Juice and zest of one lemon

salt and pepper

Cumin*

Coriander*

Garlic powder*

* I always do all the spicing to taste, I’m usually a bit heavy handed, but you’re safe with 1 1/2 -2 tsps of each here

EV Olive oil

METHOD:

After rinsing ad drying your meat, sprinkle with a little light salt and cracked pepper on both sides. Warm some olive oil in a big honking pot. When it’s nice and hot, put the thighs down and cook for about four minutes, then flip when they’re getting brown and gold and cook on the other side for about two. You might want to do them in batches so the pan doesn’t get all wampus and overcrowded. Do two or three, then remove and set aside and put the rest in the pan.

When all the chicken has been through the rigamarole in the pot, set them all aside in a dish and let’s get on with the potatoes.

Cut up all in wedges and into the pot, with the oil and (some of; skim off the greasy looking bits first) fat from the chicken thighs. Add a pinch of salt and let them cook for about a minute per side. These might do in batches as well. Put them aside with the chicken and it’s onion time! Flop the finely diced onions into the pot and swish them around for 3-5 minutes. Add the garlic powder, cumin, and coriander, a bit more salt, some pepper, and cook for about 2 more minutes. Deglaze a bit with a big squeeze of lemon and scrape the brown chewy morsels from the bottom of the pot. Throw in the kale and zest and scoot around with the onions, coating everything. Add the stock and turn up the heat to medium high, then return the chicken and potatoes to the pot, making sure everything is nicely nestled in together. It should be cozy. Simmer it all for about 45 minutes, turn the heat down really low, add the cream or coconut milk, and cook for another half hour. Serve, eat, love, repeat, blah blah etc.

** A note: this dish would GET ON FAMOUSLY with vegetarians, I’d suggest greens, root vegetables, mushrooms, beans…there are endless varieties, both for your taste and the season, that would just be glorious. For both vegetarian and meat version alike. The recipe is very friendly, cozy, forgiving, and you can swap in and out as you desire.

***Another note: you can find Adrianna’s original recipe and more information about her HERE: She’s amazing! Enjoy both!

http://acozykitchen.com/cream-braised-chicken/

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