CHICKEN THIGH FRICASSEE
Steps:
- Heat the olive oil and butter in a large Dutch oven over high heat. Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
- Add the onions to the pot and cook over medium heat to soften. Add the celery and garlic and cook until they turn a rich brown, about 5 minutes. Add the tomatoes and cook, stirring, for 3 more minutes. Deglaze with vermouth, then add the chicken broth and thyme. Return the chicken to the pot and bring to a simmer. Lower the heat, then cover and simmer for 45 minutes. Add the roasted peppers and pasilla, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.
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Rana Kayyum
[email protected]This was a great recipe! The chicken was tender and juicy, and the sauce was flavorful and creamy.
MAD King Tech
[email protected]I made this recipe last night and it was delicious! The chicken was cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again!
Bo bobo
[email protected]This was a great recipe! The chicken was tender and juicy, and the sauce was flavorful and creamy. I served it over rice and it was a hit with my family.
Fayaz Badat
[email protected]I made this chicken thigh fricassee last night and it was a huge success! The chicken was cooked to perfection and the sauce was creamy and flavorful. I added a few extra vegetables to the recipe, such as carrots and celery, and it turned out even be
Yama Sultani
[email protected]This chicken thigh fricassee was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The chicken was so tender and juicy, and the sauce was flavorful and creamy. I served it over rice and it was a hit with my family. I wi