- Salt and Pepper 4 Skin- On Boneless or Bone-in Chicken Thighs (preferably Jidori chicken)
- Place in refrigerator overnight or for several hours to dry
- Wash and quarter ½ -1lb of white potatoes
- Rinse, dry and chop large bunch of Italian Parsley with handful of chopped basil and cilantro (or any of preferred greens) – drizzle with good quality red wine vinegar
- Chop half to whole red onion depending on size, toss with red wine vinegar and Kosher salt and let sit (vinegar and sale will mellow the onion)
- Combine herbs and onions and toss with good quality olive oil with finishing salt and pepper to taste
- Use large round braising pan with lid. Heat dry pan on burner over medium heat, when hot lightly oil with good quality, high temp olive oil
- Place chicken thighs skin down in pan to sear, moving occasionally to keep from sticking. After skins are crisped, turn thighs over, place potatoes around chicken. Cover pan with lid and cook until potatoes are browned and browned from chicken fat
- Puncture-test potatoes with fork or knife to check for doneness
- Use meat thermometer in chicken thighs to assure cooked to a minimum of 165 – 170 degrees remove chicken from pan, lightly cover and let rest. Given the fattier content of chicken thighs, ideal serving temp is between 175-190.
- Plate chicken thighs, top with herb salad and serve with potato’s
- Serve with a nice chilled French Sancerre – Bon Appetite!
Braised Chicken Thighs – Potatoes and Chimichurri Salad
By - Daniel F. Hoemke
Braised Chicken Thighs – Potatoes and Chimichurri Salad
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Non Obvious Thinking, Rohit Bhargava and Ben Dupont
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