Merlot-Braised Chicken Thighs
Terry Pogue
Serves 6
Recipe By: Lidia Bastianich
Lidia's Family Table
2 tablespoons butter -- unsalted
3 tablespoons extra virgin olive oil
1 cup onion -- chopped
1 cup leek -- chopped
1 cup carrot -- finely chopped
1 cup celery -- finely chopped
salt and pepper
1 cup parmigiano-reggiano -- freshly grated
1/4 can Italian parsley -- chopped
12 chicken thighs -- boned and skinned
12 sprigs rosemary -- fresh
12 sage leaves -- fresh
6 cloves garlic -- crushed
1 cup merlot or other soft, dry red wine
1 cup chicken stock
In a medium size skillet, heat the butter and 1 tablespoon of the
olive oil together over medium heat until the butter is foaming. Add
the onions and leeks and cook, stirring occasionally, until wilted,
about 5 minutes. Add the carrots and celery and season lightly with
salt and pepper. Reduce the heat to low and cook, stirring
occasionally, until the vegetables are tender, about 10 minutes.
Transfer the vegetables to a large bowl and cool completely. Stir in
the grated cheese and parsley.
Cut twenty-four 4 inch lengths of kitchen twine. Place a chicken
thigh on a work surface. With a small sharp knife, cut out any traces
of bone or fat from the meat. Spread about 1/4 cup of the vegetable
mixture in an even layer over the chicken thigh. Roll the thigh
around the filling into a tight cylinder. Place the stuffed thigh,
seam side down and tie it securely with two pieces of twine. Tuck a
rosemary sprig under the twine on one side of the thigh and a sage
leaf on the other side. Set aside and repeat with the remaining
thighs. vegetable mixture, rosemary sprigs, and sage leaves.
In a nonreactive skillet large enough to hold the thighs in a single
layer, heat the remaining 2 tablespoons olive oil over medium heat,
than add the chicken bundles and garlic. Cook, turning the chicken
thighs often and rotating them in the skillet so they cook evenly,
until golden brown on all sides, 7 to 10 minutes. Tilt the skillet
and spoon off the fat. Season the chicken with salt and pepper, add
the wine and bring it to a boil. Add the stock and bring to a boil,
then adjust the level of heat down to a lively simmer. Cook,
uncovered, turning the chicken pieces occasionally, until the chicken
is pierces easily with a skewer and the sauce is reduced to a syrupy
consistency, about 20 minutes. Turn the chicken often as it simmers.
Cut and remove the strings and discard the herbs. Spoon the sauce
over the chicken and serve immediately.
Recipe Notes
: I dust each stuffed and tied lightly with flour before browning. I
find it helps the sauce and add another dimension of flavor to this
succulent dish.{}
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