Marinated Chicken
- 1/2 cup salt
- 1/2 cup sugar
- 1 orange, sliced
- 4 or 5 sprigs fresh thyme
- 1/2 onion, chopped
- 5 garlic cloves, peeled and smashed with the back of a knife
- 1 tablespoon black peppercorns, toasted
- 1 tablespoon coriander seeds, toasted
- 1 teaspoon red pepper flakes
- 3 pounds chicken thighs with skin (about 8), bone-in
- 2 tablespoon blended oil(half vegetable, half olive oil) [Just now realizing that the recipe called for the same two lines in the list of ingredients for 1 tablespoon blended oil. In its second use in my execution, I said "Screw it. I'm just using olive oil."]
- 1/2 onion, chopped
- 4 garlic cloves, chopped
- 1 quart chicken broth
- 1/2 cup white wine
- 2 tablespoons butter
Mise en place.
Browned chicken.
Browning the onion and garlic.
I realize here that I messed up by omitting the step of reducing the white wine (or in my current case, dry vermouth). I brought it and the chicken to a boil in the same sauce pan.
Pour the liquid and aromatics all over the chicken, cover tightly with foil and braise in the oven for 2 hours at 275 degrees F.
Crisping the skin.
Reducing the strained liquid until it coats the back of a spoon. Then enrich the sauce with butter.
Black Bean Tapenade
- 1/2 cup nicoise olives, pitted and roughly chopped [JP's Whole Foods didn't have any and I wasn't willing to make another trip for this dish before cooking it since I had delayed enough.]
- 1/3 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fermented black beans
- 1 tablespoon chiffonade [Basically one rolls up broad-leafed herbs and cut super-thin ribbons of them.] of fresh mint
- 1/2 teaspoon sambal
- 1/2 teaspoon honey
The dish was really damn good. True perfection the night I cooked it. Very moist, flavorful, rich. Nice to see a sauce get so silky with the addition of butter.
I was worried about prepping a side (I rarely make side dishes), but the posole I made recently didn't stand on it own and proved an interesting complement.
