Chicken thigh recipe
Here is a good recipe for Chicken Thighs cooked in a Le Creuset. Courtesy of ChatGPT.
(Many things on this site will probably be generated by ChatGPT.)
Enjoy
Braised Chicken Thighs with Vegetables
Ingredients:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup white wine (optional, can be replaced with additional chicken broth)
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
Instructions:
- Preheat your oven to 350°F (175°C).
- Season the chicken thighs generously with salt and pepper.
- Heat the olive oil in your Le Creuset Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and sear until the skin is golden and crisp, about 5-7 minutes. Flip the thighs and cook for another 3 minutes, then remove them from the pot and set aside.
- Reduce the heat to medium and add the onion, garlic, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the thyme, rosemary, and flour, and cook for another 2 minutes to cook off the raw flour taste.
- Slowly add the chicken broth and white wine, scraping up any browned bits from the bottom of the pot.
- Add the diced tomatoes and bay leaves, and bring the mixture to a simmer.
- Return the chicken thighs to the pot, skin-side up, nestling them into the liquid but leaving the skin exposed.
- Cover the pot and transfer it to the oven. Braise for about 45 minutes, or until the chicken is fully cooked and tender.
- Remove from the oven and discard the bay leaves before serving.
This dish is great served over rice, mashed potatoes, or with a simple side of crusty bread to soak up the delicious sauce. Enjoy your meal cooked in the Le Creuset Dutch oven; it’s perfect for these types of hearty, slow-cooked meals!