garlic braised chicken thighs

 

1-2 tbsp olive oil 

4-6 chicken thighs - skin and bones or boneless skinless

9 cloves garlic diced 

1/2 onion diced 

1-2 tsp oregano dried 

1/8-1/2 tsp dried chili flakes (to your taste) 

2 cups chicken broth (low salt) 

2 tbsp tomato paste

1 tbs butter  (take the butter and flour and pinch it together)

2 tbsp flour (can omit for GF) 

2 tbsp heavy cream 

1/4 cup pecorino or similar dry cheese

handful fresh parsley (1/2 for cooking, 1/2 for garnish)

** HEAT OVEN 375F for Bone-In/Skin on**

In an enameled cast iron add the olive oil and heat the pan to medium-high heat.

Add the patted dried and salted chicken thighs to the hot pan skin side down / if boneless skinless just place into the pan. 

Brown both sides then remove from pan and add the garlic & onions and cook for 2-3 minutes.

Then add the broth & tomato paste and stir in and simmer for a few minutes. 

Add the butter/flour mixture and stir in to combine. 

Add the cream and cheese and stir in to combine. 

Add the chicken back into the pan and nestle into the broth and add 1/2 of the minced fresh parsley. 

* If Bone-In chicken place the lid onto the pan and place into a preheated oven 375F for 20-30 minutes or until the chicken is to temperature 165F near the bone. 

Boneless, just keep it on the stove and have the lid on partially, continue simmering and reducing the broth to your liking. 

Serve topped with the rest of the parsley and grated pecorino. 

Can serve on/with mashed potatoes, pasta, or rice. 

We made a cauliflower/potato mash along with a green salad with a house dressing blue ranch with almonds