An Ironman Cooks!: Cooking: Southwestern Braised Chicken Thighs

Typically, when I make a meal for dinner one night, I end up eating it as my lunch for at least two more days. This is both the beauty and the curse of cooking for one. Most of the time, I enjoy my cooking so I don't mind and actually like the fact I get to eat it multiple times. This week was one of the times where I LOVED the fact that I had leftovers and every time I ate this meal, I was grateful I took my culinary boot camps at Cookology. This dish is even better the next day as all the flavors come together beautifully. Also, it's not difficult but people would be easily fooled into thinking it is.

This recipe uses two techniques: pan searing and braising. The methods (demonstrated below) can be used to make a wide variety of meals as you just follow a simple formula with unlimited ingredient combinations. You basically heat up a large skillet over medium high heat and cook the meat (chicken thighs, beef, pork loins) 3ish minutes on each side until browned (but not fully cooked). You then remove the meat, and cook the veggies (in this recipe simply mushroom & onions). You then "deglaze the pan" by pouring in a bit of liquor (2 tbsp) or wine (1/4 to 1/2 cup), which basically with the help of your spatula just loosens up all the good bits of flavor at the bottom of the pan. You then create a liquid broth using chicken/vegetable/beef broth. You add back in the meat, bring the mixture to a boil, then lower the heat, cover the pan, and cook for another 20-30 minutes until the meat is fully cooked. This is a great way to cook cuts of meat that are thicker and take longer to cook. Basically, this method allows you to enjoy the great flavor of the sear, while still making sure you meat is moist/fully cooked & the flavors have time to meld. If you use wine, make sure it is one you enjoy because the flavor deepens when it is cooked.

As a note, the spice listing for the spice rub can be a bit intimidating. However, if you don't have all the spices, don't worry about it! I have made this recipe with a few different spice combinations (just kind of sticking to the southwestern theme) and it always turns out pretty good. In fact, some Cajun seasoning, salt, pepper, and maybe a little cumin are probably all you need for a delicious meal. The key is just following the methodology, not the exact spice listing. I will say most of these spices are ones I use all the time so I would suggest slowly investing in them.

Enough talking, let's get cooking!

Ingredients (makes 4 servings):
1.5lbs chicken thighs (4-5 thighs)
2 tablespoon (tbsp) canola oil
1 tbsp butter
16 oz sliced mushrooms (I buy the pre-sliced kind - so handy!)
1 yellow onion, thinly sliced
1 tbsp (2-3 cloves) minced garlic
2 tbsp flour
2 tbsp whiskey!
2 tbsp tomato paste
2 cups chicken broth

Spice Rub
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp oregano

2 cups Quinoa or rice, cooked

To start off, remove the visible fat from the chicken thighs using a sharp knife & place thighs in a bowl.

In a small bowl, combine all the spices. Again, as mentioned above, if you don't have all of them, substitute! Just remember the salt. Salt is key.

Coat the chicken with the spice rub & set aside.

see the layers?-->

<==root end

Cut the onion into thin slices. In order to do so, cut off the bottom of the onion opposite the root end. Cut the onion in half, remove the peel/outer layer, and then cut perpendicular to the root. As the onion is layered, you can break each larger slice apart into thin slices

Heat a large skillet over medium high heat and add oil.

Once hot, add the chicken and allow it to cook for 3 minutes. Don't move it! Don't worry if you think it's burning, there will not be a burnt flavor at the end - I promise!

Flip the chicken thighs over and allow to cook another 3 minutes. Remove chicken from pan and set aside.

Add butter to the pan and let melt. Once melted, add the mushrooms to the pan and saute/cook 2-3 minutes.

Add the onion and garlic and allow to cook 4-5 minutes longer.

Add the flour and mix it in well with the onion/garlic/mushrooms. Next the fun begins!

Add the whiskey and use your spatula to get all the good bits from the bottom of the pan. Caution, if you are using a gas burner, the whisky may light on fire so be careful on this step. If you don't want to play with fire, remove the pan from the heat for this step. Or skip the whiskey all together.