Braised Chicken Thighs
Updated: Nov 18, 2021
These braised chicken thighs are prepared in a in Red Currant Cranberry Sauce served w Mushroom Risotto & Parmesan Broccoli. This meal is absolutely delicious!
8 chicken thighs (bone in with skin)
4 fresh rosemary sprigs
1 cup of olive oil
2/3 cup of ketchup
1/2 cup of sugar
1/2 cup of white vinegar
1 tsp of salt
1 tsp of pepper
1 tsp of dry mustard
1 tsp of smoked sweet paprika
1 tsp of onion powder
1/4 tsp of garlic powder
2 chopped yellow onions
8 oz of dried red currants
14 oz of whole berry cranberry sauce
Fresh Broccoli crowns
-In a bowl, mix together the olive oil, ketchup, sugar, white vinegar, smoked sweet paprika, salt, pepper, dry mustard, onion powder & garlic powder.
-Next, transfer the mixture into a blender and blend on high until the mixture is emulsified , then pour back into the bowl.
-Next, place the whole berry cranberry sauce into the bowl with the olive oil/ketchup mixture and stir until blended together & then set aside.
-In a frying pan over a high flame with 2 tablespoons of lite olive oil, brown the salted chicken thighs for about 1 minute on both sides and then transfer them into a roasting pan or a dutch oven.
-Once in the thighs are in the roasting pan (or dutch oven), sprinkle the chopped onions and the dried red currants over the top of the thighs.
-Then pour the cranberry mixture from the bowl evenly over the chicken, onion & currants
-Add the rosemary sprigs to the pan on top of the chicken.
-Bake in the oven on 425 degrees until the braised chicken thighs are cooked to an interior temp
of 185 degrees.
-Serve over a mushroom risotto with a side a broccoli sauted in olive oil and butter, sprinkled with grated parmesan cheese & an equal amount of bread crumbs with S&P.
Pair with a fruit driven, robust, medium bodied red wine such as Smoke Eater "First Due Red" Pinotage or a crisp white Pinot Grigio such as Smoke Eater "All Hands White" Pinot Grigio. Both are excellent choices, but I actually prefer the Pinotage with this meal as it seems to bring out the slight smokiness and the red
currant flavors of the sauce mixture.