This cold weather is for the birds. With that in mind, how about a couple of yardbird recipes?
4 bone-in skin-on chicken thighs ( about 1 1/2 pounds)
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 tablespoon canola oil
1 medium red onion, peeled and cut into 1-inch wdeges
1 medium orange, cut crosswise into 1/4-inch thick rounds, seeds removed
3 sprigs fresh thyme
2 sprigs fresh rosemary
4 cloves garlic, minced
2/3 cup apple cider vinegar
3/4 cup chicken stock
1/4 cup fresh orange juice
1 tablespoon Creole mustard
1/2 cup pitted green olives, halved
1 1/2 teaspoons honey
3/4 teaspoon Creole seasoning
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Preheat oven to 425℉. Sprinkle chicken with salt and pepper; let stand at room temperature for 30 minutes. Pat dry.
in a 12-inch enamel-coated cast-iron braised, heat oil over medium-high heat. Add chicken, skin side down, and cook until browned, about 5 minutes. Turn chicken, and cook until browned, 3 to 4 minutes. Add onion, orange, , and rosemary sprig, stirring to coat in chicken drippings; spread in an even layer on bottom of skillet. Arrange chicken on top, skin side up.
Bake until chicken is cooked through, 8 to 10 minutes. Transfer chicken mixture to a serving dish, reserving drippings in skillet. Keep warm.
Add garlic to skillet; cook over medium heat until softened and fragrant, 1 to 2 minutes. Add vinegar; cook until reduced by half, about 5 minutes. Add stock, orange juice and mustard; bring to a boil, and cook until reduced to 1/2 cup, about 8 to 12 minutes. Stir in olives, honey, Creole seasoning, chopped thyme, and chopped rosemary. Spoon sauce over chicken mixture, or return chicken mixture to pan, and coat with sauce. Serve immediately.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
