Braised Chicken Thighs With Rosemary & Garlic
by Anthony Finck, Chef, Cassidy's Restaurant, Portland, Oregon
- 2 pounds boneless skinless Smart Chicken thighs, cut in half
- 1 onion, julienned
- ¼ cup white wine
- 2 tablespoons brandy
- 12 ounces chicken stock
- 5 large roasted garlic cloves, mashed
- 2 tablespoons butter
- 3 (1-inch) sprigs rosemary
- ¼ cup panko bread crumbs
- 3 tablespoons Parmesan, grated
- 1 tablespoon chopped chives
- Salt and pepper, to taste
- Mashed potatoes or steamed rice for serving (optional)
Preheat oven to 350°F.
Season the chicken thighs with salt and pepper. Heat a large non-stick sauté pan with a small amount of oil until very hot, but not smoking. Sear the chicken thighs on both sides until lightly browned. Do this in several batches if necessary, so as not to crowd the pan. Arrange the browned chicken thighs in a baking dish just big enough to contain all the pieces. Add the julienned onion to the hot sauté pan and cook, stirring constantly, until softened and starting to brown. Add the wine and brandy to the onion and reduce until nearly dry. Add the chicken stock and stir in the roasted garlic. Reduce slightly, stir in the butter, and add the sprigs of rosemary. Season to taste with salt and pepper.
Turn off the heat and pour the mixture evenly over the chicken thighs. Top the chicken with breadcrumbs and Parmesan. Bake uncovered until chicken is cooked through, breadcrumbs are browned, and sauce is thickened, about 20 minutes. Finish the chicken with chopped chives and serve over mashed potatoes or steamed rice.