Shelli’s Quarantine Cooking Braised Chicken Thighs With Potatoes & Herbs
(From Q104.3 listener Bob Acampora...see his dish photo below!)
Ingredients:
2 pounds bone-in, skin-on chicken thighs
2 tablespoons flour
3 teaspoons fresh thyme (or 1 teaspoon dried)
1 teaspoon savory (recipe follows)
½ teaspoon turmeric
Healthy amount of salt & pepper
8 cloves sliced garlic
12 ounces baby carrots
1 large sweet onion, coarsely chopped
1 ½ cups chicken broth
1/2 cup sherry
3 nice-sized red potatoes, skin on, cut into bite-sized chunks.
Savory Recipe:
2 tablespoons nutritional yeast
1 tablespoon onion powder
1 tablespoon dried parsley
1 tablespoon dried basil
2 teaspoons dried thyme
2 teaspoons garlic powder
2 teaspoons dry mustard (powder)
2 teaspoons sweet paprika
½ teaspoon turmeric
½ teaspoon celery seed
Directions:
Add salt & pepper to flour, thyme, savory and turmeric and mix well.
Coat chicken thighs with mixture.
Heat oil in pammed up big pot, brown garlic, then add chicken and brown lightly on each side, about 3 minutes per side.
Remove chicken and add carrots and onions and cook for 3 minutes, stirring.
Return chicken to pan and add broth, wine and potatoes.
Simmer, covered for 40 minutes. You can remove chicken from bones and cut into bite-sized pieces. Blend together with veggies and serve.
Tune in Thursday at 7:10 for Shelli’s Quarantine Cooking on “The Jim Kerr Rock & Roll Morning Show” on Q104.3.
Submit your favorite recipe for Shelli to cook, and possibly have it chosen to be one of her daily Quarantine Cooking recipe segments by going toQ1043.com.
Please support @godslovenyc, a NYC nonprofit that cooks and home-delivers medically tailored meals to individuals living with serious illness. To donate go toglwd.org/whoareyoucookingfor.