A Chicken Thighs Recipe With Mediterranean Flavor
A good cook needs an assortment of chicken recipes up his or her sleeve. It’s fair to say that most carnivores like chicken, but even chicken fans prefer a bit of variety, a break from the familiar roasted, fried, grilled.
Braising chicken is a technique to master. The simple process of browning the meat, then adding liquid and gently simmering, ensures tenderness and succulence.
Most people I know agree that the thigh is the choicest part of the bird under most circumstances. I find that chicken thighs make the best braises, and I recommend using skin-on bone-in thighs for the best flavor. (In these days of skinless boneless everything and fear of fat, these unadulterated thighs are scarcer than before, but persevere; they can be found.)
One of the best chicken braises I know uses a broadly Mediterranean approach. The classic combination of chicken with lemon and olives is found throughout the region, but a minor tweaking of the basic recipe is all it takes to give this braise a regional accent.
The example given here is Italianate: rosemary, garlic, fennel seed and red pepper. Marinate the thighs, surround them with lemon wedges, and brown them in the oven. Add a handful of green and black olives and a ladleful of chicken broth. Simmer a bit. The result: earthy, herbaceous, lemony. Serve with polenta.
Source: www.nytimes.com