Braised Chicken Thighs

Saturday, 16th November 2013

Season the chicken and brown it in oil for a few minutes on each side. Remove it from the pan and add onions and chopped fennel. Fry these for a few minutes then add garlic and then a glass of wine. Deglaze the pan and add sliced courgette. Let it cook for another couple of minutes then put the chicken back, with enough stock to cover the veg but not the chicken. Cover and simmer for 30 minutes. Uncover, turn the chicken and cook for another 15 minutes, while the rice is cooking. Adjust seasoning.
Basmati rice - Wash the rice several times, then soak it for a bit. Drain it and add twice as much water as there is rice (by volume) and salt. Bring to the boil and allow the water to boil away to the point where hardly any is visible, and there are craters in the surface of the rice. You need to be paying attention. As soon as the craters form, add a small knob of butter, slap on a lid and put the pot on the lowest possible heat, so the remaining liquid steams the rice for 10 minutes or more.
Chicken thighs are meaty, juicy and flavourful and the best part of the bird I think. The very simple sauce in this was delicious.