CHEF JEFF — ONE BYTE AT A TIME: Braised ChickenThis recipe based on one of the courses of the last first-class dinner on the Titanic.
By: Herald Staff Report,
This recipe based on one of the courses of the last first-class dinner on the Titanic.
Flour for dredging
Olive oil for frying
8 large skinless, boneless chicken thighs
Sea salt and fresh cracked pepper to taste
2 leeks (white parts only), sliced, rinsed well, diced
4 cloves garlic, peeled, diced
1 cup dry white wine
1 large apple (such as Granny Smith), peeled, diced
2 cups fresh spinach, washed and torn
Preheat oven to 350 degrees. Place flour in shallow dish. In skillet, heat oil over medium heat. Pat chicken dry with paper towels, dredge with flour, shake off excess. Carefully add thighs to skillet. Salt, pepper to taste. Once chicken is browned, transfer to baking dish. Add leeks, garlic to skillet, saute for minute, until softened. Deglaze with wine; add apple. Pour everything over thighs. Cover tightly with foil; bake until chicken is tender but not falling apart. Stir in spinach; cook 10 minutes, uncovered. Add more salt, pepper if needed.
Yield: Serves 8.
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