Braised Chicken Thighs with Potatoes, Porcini and Dried Cherries
- 1 tablespoon plus 1 teaspoon canola oil
- 11 large garlic cloves, 8 whole and 3 crushed
- 1 cup sour cream or creme fraiche
- 1/2 cup dried porcini mushrooms (1/2 ounce)
- Kosher salt
- 2 pounds large chicken thighs
- 2 medium Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 1/2 cup unsweetened dried sour cherries (about 2 ounces)
- Celery leaves, for garnish
- In a medium saucepan, heat 1 teaspoon of the oil.
- Add the whole garlic cloves and cook over low heat, stirring, until golden and fragrant, 5 minutes.
- Add 4 cups of water and bring to a boil.
- Cover and simmer over low heat until reduced to 2 cups, about 1 hour.
- Strain the garlic broth into a bowl.
- In another bowl, whisk 1 cup of the garlic broth with the sour cream and porcini and season with salt; reserve the remaining garlic broth for another use.
- Preheat the oven to 350.
- In a large cast-iron skillet, heat the remaining 1 tablespoon of oil.
- Season the chicken with salt and cook over moderate heat until golden all over, about 10 minutes total.
- Transfer the chicken to a plate.
- Pour off all but 1 tablespoon of the oil in the skillet.
- Arrange the potato slices in the pan, overlapping them slightly.
- Set the chicken skin side down on top of the potatoes.
- Scatter the cherries and crushed garlic around the chicken and pour the garlic sauce with porcini on top.
- Roast the chicken for 20 minutes.
- Reduce the oven temperature to 300 and roast for about 45 minutes longer, until the potatoes are tender and the chicken is cooked through.
- Preheat the broiler and arrange the rack 6 inches from the heat.
- Turn the chicken skin side up and broil until the skin is golden and crisp, about 8 minutes.
- Garnish with celery leaves and serve.
canola oil, garlic, sour cream, porcini mushrooms, kosher salt, chicken thighs, potatoes, sour cherries, celery
Taken from www.foodandwine.com/recipes/braised-chicken-thighs-potatoes-porcini-and-dried-cherries (may not work)