Braised Chicken Thighs

Ingredients

4 chicken thighs, bone in and skin on

1/3 cup low sodium soy sauce

2 TB of Dijon mustard

4-6 sprigs of fresh thyme, leaves mostly removed, but use both parts

½ cup rose wine

1.3 TB blackening spice. If you don’t have, make it yourself:

o 2 tablespoons smoked paprika (or use regular paprika)

o 1 tablespoon cayenne powder (use more for a spicier blend)

o 1 tablespoon onion powder

o 1 teaspoon garlic powder

o 1 teaspoon ground black pepper

o 1 teaspoon sea salt

o ½ teaspoon dried basil

o ½ teaspoon dried oregano

o ½ teaspoon dried thyme

• ¼ cup + 2 TBs duck fat (could use butter or EVOO); but if possible, find and use DF

• 1 TB black pepper

• 2-4 Thai chiles, roughly chopped

• 2-4 cloves of roasted garlic, take the time to roast your garlic, it’s worth it

• large handful of Thai basil, regular basil would most likely work

Cooking Instructions

Mix soy sauce, mustard, thyme, rose, blackening spice, 2 TB of duck fat, pepper, and chiles together. Set garlic and basil aside for now. Add chicken to mixture, toss well, coat all sides and refrigerate for 2-4 hours.

In a dutch oven (le creuset) or deep cast iron, heat ¼ cup of the duck fat to med-high heat. Remove chick thighs from marinade, cook skin side down for 4-6 minutes, adding nice color. Flip and cook the other side for an additional 4-6 minutes. Next, add all the marinade to the dutch oven, plus the roasted garlic and basil. Add lid, cracked slightly. Either simmer on low or add to oven at 350 degrees. Either way, simmer/braise roughly 25-30 minutes. Serve alone, on wild rice, or with Catalan Tomato Bread (see recipe). Be sure you ladle out the sauce on top of chicken once plated.