Braised Chicken Thighs
Braised Chicken Thighs with Garlic, Turmeric and Rosemary
This is a comforting dish that is best made in a real Dutch Oven . It is a new variation of an old classic called Chicken with 40 Cloves of Garlic. I decided to add fresh turmeric to the new version due to the powerful health promoting and disease prevention attributes of turmeric. This common knowledge about turmeric is now becoming mainstream but what you may not know is that when you combine turmeric with black pepper together in a dish, the two work together to form an even more powerful synergy to fight inflammation .Now I understand why India cuisine, the home of Ayurvedic medicine, is rich in spices such as turmeric and black pepper!
Yield: 4-6 Portions.
375◦F Degree Oven
3 Tablespoons Extra Virgin Olive Oil
½ Red Onion, peeled and diced
20-30 Cloves of Garlic, peeled and left whole
½ tsp Sea Salt
¼ teaspoon Ground Black Pepper
2 teaspoons of Fresh Rosemary Leaves, chopped coarsely
Fresh Turmeric 1” piece, peeled or 1 teaspoon dried turmeric spice
6- 8 Bone-in Organic Chicken Thigh Pieces, with skin on
½-3/4 Cup Dry White or Rose Wine
1: Place olive oil in the bottom of a Dutch oven along with the diced red onion and garlic
- Season the chicken, lightly with ½ teaspoon sea salt and ¼ teaspoon black pepper, add to the red onion mixture. Then grate the 1” piece of fresh turmeric and add to the pot, along with 2 teaspoons of fresh rosemary. Cook the chicken and aromatics until lightly browned, being careful not to burn.
- Add wine, enough to form a 1-2 “layer in the bottom of the Dutch oven or you can use chicken broth as an alternative, however, the end result may not be as tender and “off the bone”.
- Cook for 60-90 minutes, covered tightly. When the chicken meat falls off the bone, you are ready to serve. Enjoy! Great served with a nice fluffy grain and a batch of greens.
© 2018 JunePagan