when i saw sunny anderson making this dish, it looked so tempting that i had to give it a try! sunny’s recipe included a gravy but i simplified this more to a stew-like dish. also to tone down the spice, i used a jalapeño chile instead of a habanero but next time i make this, i’m going to try the habanero chile!
the chicken falls off the bone and is crazy tender. i had it with orzo with parsley and lemon zest. it was awesome!
- 2 tablespoons extra virgin olive oil
- 8 pieces chicken (2 breasts cut in half, 2 thighs, 2 legs), skin removed
- sea salt and ground black pepper
- 2 carrots, cut into 1/2-inch pieces
- 1 onion, cut into chunks
- 2 celery stalks, cut into 1/2-inch pieces
- 1 Granny Smith apple, peeled and cut into 8 wedges
- 1 habanero chile pepper for spicy – or –
1 jalapeño chile peper for mild
- 5 cloves garlic, smashed
- 2 dry bay leaves
- 12 sprigs fresh thyme, tied into a bundle
- 1 cup dry white wine -or-
4-ounces apple juice + 4-ounces fresh lemon juice
- 1 (15-ounce) can low sodium chicken stock
Preheat a 7-1/4-quart Dutch oven on medium-high heat, then add oil. Season chicken with salt and pepper and sear until golden on both sides, about 8 minutes. Remove from pot and set aside. Add carrots, onion, celery, and apple, the whole chile pepper, garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften, about 8 to 10 minutes. Add wine or juices and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken, about 1-1/2 cups. Cover and simmer for 1 hour 45 minutes or until chicken falls off the bone. In the last half hour, remove the lid and let liquid reduce.
Enjoy chicken over rice, pasta or potato.
original recipe from Cooking for Real: Spicy Braised Chicken