Balsamic Braised Chicken Thighs

• INGREDIENTS (for braising liquid)
• 1 1 /2 cups prosecco (you could also use sparkling wine or vermouth)
• 2 cups chicken stock
• 1/4 cup cup balsamic vinegar
• 2 tablespoons approximately juice of 1/2 lemon
• 1 tablespoon fig paste
• 1 tablespoon honey
• 2 tablespoons Dijon mustard
• 1 tablespoon chicken Demi-glace (if solid, cut a 1/2" x 3/4" chunk)
• 1 tablespoon chopped fresh rosemary1
• 3 pieces Balinese Long Peppers (*optional)
• INGREDIENTS (for chicken)
• 1 1/2- 2 pounds boneless, skinless chicken thighs (approximately 8 thighs)
• Sea salt and fresh ground pepper
• 1/4 cup semolina flour
• 2 tablespoons olive oil for sauteing
• 2 sweet onions, skin peeled, cut into 1/4 each slices
• 12-16 small baby Dutch potatoes, rinsed
• 2 Belgium endive, rinsed
• 1 teaspoon natural sugar

1. PREP: braising liquidrnrnAdd all the ingredients to a small saucepan and bring to a light boil.
2. Reduce the heat and let simmer, uncovered, until the flavors meld (approximately 10 minutes).rnrnrn*Long peppers are very fragrant but not a typical ingredient. I have a box in my pantry that I got several years ago from a specialty food store. I use them when I want to add an exotic flavor that is not over powering; this is why I use only two or three at a time and why they remain in my pantry (still effective after all these years, by the way). You can omit them and this dish would still be tasty but lacking that extra layer; like the bracelet that would add to the outfit but not make the outfit.
3. PREP chicken; rnrnRinse and pat dry the chicken thighs.
4. Season chicken with sea salt and pepper. Sprinkle the semolina flour over to coat thighs, shaking off excess.
5. Heat a large, heavy-bottomed, Dutch oven with low sides until hot. Add the olive oil and brown the chicken thighs on one side. Turn the thighs over, cook for one minute then add in the onions. Be sure that the onions end up slightly under the chicken. Pour over the braising liquid then add the potatoes, pushing them to submerge in the liquid.
6. Bring the liquid to a simmer and transfer to a 375 degree oven (not covered). Baste every 15 minutes for approximately an hour.
7. After 45 minutes, add the Belgium endive and let cook for 5 minutes or until just tender. Remove and cut them in half lengthwise. Set aside.
8. When the chicken is done tender and nicely browned (typically after one hour cooking time), remove the pan from the oven, cover and let rest for 10 minutes while you finish the endive.
9. To finish the endive, heat a saute pan to hot. Sprinkle the sugar over the bottom of the pan and set the endive in cut side down. Allow this to sit, undisturbed for a few minutes as it caramelizes. Sprinkle with sea salt and fresh pepper. Squeeze in the lemon juice.
10. PLATE: rnrnDivide the potatoes and onions among four plates. Top, slightly askew, with one or two thighs. Put one endive half alongside. Spoon the sauce over the chicken or in front on the plate, garnish.

ingredients, prosecco, chicken stock, balsamic vinegar, lemon, paste, honey, mustard, chicken, peppers, ingredients, chicken, salt, flour, olive oil, sweet onions, potatoes, endive, natural sugar

Taken from food52.com/recipes/26698-balsamic-braised-chicken-thighs (may not work)