A MyHogan Creation
| Serves | Prep | Cook | Total |
| 3 | 10 minuteß | 65 minutes | 75 miutes |
Ingredients
- 4 to 6 Skinless Boneless Chicken Thighs
- Baby Dutch Yellow Potatoes, halved
- Mire Poix Vegetables
- 2 cups Onions, coarsely chopped
- 1 cup Carrots, cut into chunks
- 1 cup Celery Stalks, cut into chunks
- 2 cups Chicken Stock
- 1 cup Dry White Wine or
- Chicken Seasonings
- Lawry’s Garlic Salt
- Coarse Ground Black Pepper
- 1 tsp Dried Rosemary, crushed
- Extra Virgin Olive Oil
- Butter
Directions
- Trim fat from Chicken Thighs. Lay Thighs out flat on a piece of Parchment Paper and pat both sides dry with paper towels. Sprinkle both sides of the Thighs with the Chicken Seasonings. Cut Thighs into thirds. Set aside for 30 to 60 minutes.
- Preheat Oven to 350F.
- Preheat Dutch Oven over medium high heat for about 3 to 5 minutes. Add EVOO. When the EVOO begins to shimmer add the seasoned Thighs. They should sizzle as they land into the Dutch Oven. Spread Thighs out into an even layer. Saute for about 5 minutes then flip the Thighs over and saute for another 5 minutes. Do not disturb the Thighs while sauteing. They will release from the bottom of the Dutch Oven when they begin to brown. Remove browned Thighs to a plate.
- Add a pat or two of Butter, and some more EVOO if bottom of the Dutch Oven looks dry. When the Butter has melted, add the Mire Poix vegetables. Stir and saute about 5 to 7 minutes until Onions have become translucent. Do not brown. Add the Potatoes, Garlic and Rosemary, stir and cook for another minute or two.
- Deglaze the bottom of the Dutch Oven with the White Wine. When the Wine begins to boil add the Chicken Stock bring to a boil.
- Add the Thighs and bring to a boil. Place lid onto the Dutch Oven and put it into the 350F Oven and bake for 35 to 40 minutes. The Stew is ready when the Thigh have an internal temperature of at least 170F and the Vegetables are tender.
- Let the Dutch Oven sit on the Stove Top to cool for a few minutes, before serving..
Notes
- Mirepoix is a diced mixture of aromatic vegetables—traditionally onions, carrots, and celery in a 2:1:1 ratio—slowly cooked in fat to build flavor for stocks, soups, stews, and sauces. It is named after an 18th-century French duke and is a foundational technique in French cuisine.
- To crush dried Rosemary, simply place the dried leaves in a mortar and pestle or use a coffee/spice grinder. Crushing the leaves helps release their flavor and aroma, making them more potent for cooking.
- Use a jar of “Better Than Bouillon” or “Knorrs” Roasted Chicken Base to make your Chicken Stock. Mix 2 tsp of the Base into 2 cups of Water. Voila! C’est magnifique!
