Curry-Braised Chicken Thighs
by Jarvis Williams, Chef, Carnevor Steakhouse Moderne, Milwaukee, Wisconsin
This simple, hands-off recipe is ideal for adding something unique to your usual recipe routine. Use a curry blend that you’re comfortable with here, as curry is the predominant flavor in the braising liquid and overall dish.
- 4 bone-in Smart Chicken thighs
- 1 tablespoon corn oil
- 1 large shallot, sliced, (about 1 cup)
- 3 pieces smashed garlic
- 8 ounces mushrooms
- 1 ounce thyme sprigs
- 1 ounce rosemary sprigs
- 1 cup white wine
- 2 cups chicken broth
- 2 tablespoons curry powder
- Salt and pepper to taste
Pre-heat oven to 350°F. Season chicken thighs with salt and pepper. In a medium-large sauté pan over medium heat, brown chicken thighs for four minutes, skin-side down in corn oil. Remove chicken thighs and reserve. Add shallots, garlic, and mushrooms and brown in pan with fresh thyme and rosemary. Deglaze pan with white wine and cook until reduced by half. Add chicken broth and curry and bring to a boil. Transfer curry mixture to a small baking dish. Place the chicken thighs on top, being careful not to submerge the skin. Bake uncovered in oven for about 45 minutes, until the chicken thighs are cooked through.