This may not be the most attractive dishes (braised chicken is not so pretty), but what it lacks in looks, it makes up for in warm, comforting goodness. I was looking for a good old-fashioned warm meal to provide that hug during this rushed holiday season and this one from Mark Bittman’s The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living is exactly what I was looking for.
I was a little hesitant over the single thigh serving. I don’t know about you, but one thigh does not do it for me. But this, with all the big chunks of carrots and the rice, was perfect. I served with a side of Japanese Spiced Roasted Beets and it was warm and comforting and healthy. I’m not exactly sure if you were supposed to have skinless thighs (the recipe only specifies bone-in), even though I browned the chicken first, the skin still gets all flabby, but I think it adds a lot of flavor, so I just let the diner pull it off as they eat.
Braised Carrots and Chicken with Sesame Seed Sauce (slightly modified)
- 2 Tablespoons peanut oil
- 1 Tablespoon sesame oil
- 4 bone-in chicken thighs
- salt and pepper
- 1 bunch chopped scallions (I just used one onion)
- 1 tablespoon minced garlic
- 1 1/2 pounds carrots, cut into large chunks (this is a lot – used about 3/4 a pound)
- 1/4 cup sesame seeds ground or finely chop (I just realized they were supposed to be ground, mine were whole – which explains why they didn’t thicken the sauce!)
- 1 cup dry white wine or water
- 1 cup chicken or vegetable stock
- soy sauce
- chopped fresh parsley for garnish (didn’t have any)
Heat the peanut oil in large skillet over medium-high heat. Add the chicken thighs, sprinkle with salt and pepper and brown, turning once or twice about 10 minutes. Remove the chicken from the pan.
Add 1 tablespoon of sesame oil to the pan and add the scallions. Cook about 3 minutes. Add the garlic, carrots and sesame seeds. Cook stirring until the carrots are well-coated in oil, about 10 minutes.
Stir in the wine and the stock and add the chicken back to the pan. Bring to a boil, then turn down the heat to medium-low. Cover and simmer for about 20 minutes. Add more stock if it starts to dry out.
Serve hot over rice with a drizzle of soy sauce.
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.