French Recipe With Chicken Thighs

Heat 1 tablespoon of the oil and the butter in a wide heavy based pan and brown the chicken pieces for a few minutes.

French recipe with chicken thighs. Working in batches add chicken skin side down and sear both sides until golden brown about 2 3 minutes per side. Flip the thighs and continue searing until. Season with salt and pepper and add the onion bay leaf and rosemary and stir well.

In a large frying pan dry fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. I like to use bone in skin on chicken thighs instead of an old rooster for my coq au vin. Season chicken thighs with 1 teaspoon salt and 1 2 teaspoon pepper.

The recipe starts by salting the chicken thighs 2 to 3 hours before you start cooking leave them on the counter. Add the white wine and bring to the boil. Preheat oven to 325 degrees f.

Like all braised dishes tougher cuts with lots of connective tissue work best and on a chicken that would be the thigh leg section. Turn each thigh over to brown evenly. Melt a tablespoon of butter in a dutch oven or saute pan.

Braised french onion chicken with gruyère french onion soup is one of the most iconic dishes around and somehow improbably this version adding chicken thighs and mustard manages to leave the best parts intact while creating a wholly different dish. This allows enough time for the meat to fully absorb the salt and results in evenly seasoned and moist chicken thighs. It s a main rather than a soup filled with protein rather than bread.

Leave to cook for a few minutes. Coat each chicken piece in plain flour and season with salt and pepper. Melt butter in a large skillet over medium heat.