How to Braise Everything by Unknown

Author:Unknown
Language: eng
Format: epub
Publisher: America's Test Kitchen
Published: 2019-02-12T00:00:00+00:00

1 Adjust oven rack to lower-middle position and heat oven to 300 degrees. Season chicken thighs with salt. Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering. Add 4 thighs skin side down and cook without moving them until skin is well browned, about 5 minutes. Using tongs, flip chicken and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining 4 thighs and transfer to plate; set aside. Pour off all but 1 tablespoon fat from pot.

2 Add onion to pot and cook over medium heat, stirring occasionally, until browned, about 4 minutes. Add garlic, anchovy, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add wine, scraping up any browned bits. Stir in tomatoes; broth; tomato paste; thyme; oregano; herbes de Provence, if using; and bay leaf. Remove and discard skin from chicken, then submerge chicken in liquid and add any accumulated chicken juices to pot. Increase heat to high, bring to simmer, and cover; transfer pot to oven. Cook until chicken registers 195 degrees, about 1¼ hours.

3 Using slotted spoon, transfer chicken to platter and tent with aluminum foil. Discard bay leaf. Set pot over high heat, stir in 1 teaspoon lemon zest, bring to boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes. Stir in olives and cook until heated through, about 1 minute. Meanwhile, mix parsley and rem-aining ½ teaspoon lemon zest together. Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons oil, sprinkle with parsley mixture, and serve.

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