Braised Chicken Thighs with Chicken Skin Gremolata
- 1 cup boiling water
- 1/3 cup dried sour cherries
- 4 skin-on, bone-in chicken thighs (about 2 pounds)
- Dash of kosher salt
- Dash of freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2/3 cup finely chopped onion
- 2 garlic cloves, thinly sliced
- 1/4 cup Madeira wine or oloroso sherry
- 1 1/2 cups unsalted chicken stock
- 2 teaspoons chopped fresh thyme
- 1 teaspoon red wine vinegar
- 1 tablespoon grated lemon rind
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- calories 343
- fat 15.7 g
- satfat 3.9 g
- monofat 7.5 g
- polyfat 2.8 g
- protein 30 g
- carbohydrate 15 g
- fiber 4 g
- cholesterol 151 mg
- iron 2 mg
- sodium 422 mg
- calcium 46 mg
How to Make It
Pour 1 cup boiling water over dried cherries in a bowl; let stand 30 minutes. Drain.
Preheat oven to 375°.
Remove skin from chicken. Place the skin flat on a parchment-lined jelly-roll pan. Bake at 375° for 40 minutes, making sure skin gets brown and thoroughly crisp but not burned. Drain on paper towels. Sprinkle with dash of salt and dash of pepper. Finely chop; set aside.
Heat a large heavy skillet over medium-high heat. Add oil to pan; swirl. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan, meaty side down; cook 4 minutes on each side or until browned. Remove from pan. Reduce heat to medium. Add onion and sliced garlic; sauté 3 minutes. Add wine; cook 1 minute or until reduced by half. Return chicken to pan; add cherries, 1/4 teaspoon salt, 1/4 teaspoon pepper, stock, thyme, and vinegar. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from pan; keep warm. Increase heat to medium-high; cook sauce 2 minutes or until slightly thickened (about 1 cup).
Combine skin, rind, parsley, and minced garlic in a small bowl. Serve chicken with sauce; top with gremolata.
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