/ck/ - Food & Cooking

>>18267168
There isn't really one, I just do it by eye.

Fresh herbs from my garden, pre-sear the thighs skin, shallots, half a bottle of white wine reduced by half, and a few cups of chicken stock. Cook for like 90 minutes, then add potatoes and carrots and cook for another hour or so, then uncover and turn your oven up to crisp up the skin for 10-20 minutes to finish it.

>>17742707
I didn't really follow a recipe I just kinda did everything off the cuff.

The basic gist of it is sear your chicken thighs (skin side is most important for the initial sear), set them aside and sautee shallots in butter/ghee or some generic cooking oil until they start to carmelize and then add a bit of garlic, then add fresh herbs, I used sage, thyme, and rosemary. Add half to 3/4 of a bottle of a dry white wine suitable for cooking with, reduce the wine by half then add your chicken thighs back into the dutch oven skin-side up and add chicken stock until just the skin of the thighs is still above the liquid level, then cover and cook in the oven at around 325f for 2 hours. Then take it out, remove your chicken thighs and add cut up carrots and small cut up potatoes mix the carrots/potatoes/shallots/herbs all together in your liquid base, then add your chicken thighs back in again skin side up, with all of the carrots and potatoes you added you might need to add more chicken stock if you think it's a bit dry, just make sure you don't add too much that you cover up your chicken at this point as we want it to mostly stay dry now. Then cover it again and put it back into the oven for another hour. After that hour can take the lid off, check liquid levels a final time and adjust if needed, you should also check salt levels here and decide if you need any additional herbs or salt/pepper. From here I usually leave the lid off, turn my oven up to 400-425f then let the top brown/camelize for 10-20 minutes to get a nice color on the top.

And then you're done. Nothing super complicated or anything, just takes a bit of time.

>>16682767
no, just plain old chicken thighs, shallots, garlic, fresh herbs from my garden, half a bottle of white wine, chicken stock, and then carrots and potatoes.

I seared the chicken thighs then set them aside for later and then used a splash of balsamic vinegar to deglaze the bottom of the dutch oven before cooking the shallots down with a bit of butter and garlic. after getting the shallots nice and cooked i added half a bottle of wine, salt, and my fresh herbs, reduced the liquid amount in half before adding chicken thighs back into the dutch oven skin side up, adding chicken stock, bring it to a simmer, cover with lid and pop it into the oven at 350-375 for 70-80 minutes. Then I pulled it out, removed the thighs again, added cut up potatoes and carrots, put the thighs back on-top skin side up, and add more chicken stock if needed. Then cover and put back into the oven for ~60 minutes. Then uncover the dutch oven and put your oven up to 425 for ~20-25 minutes.