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Poultry | |
| 2 tablespoons olive oil 1 tablespoon unsalted butter 8 bone-in, skin-on chicken thighs Salt and freshly ground black pepper 1 onion, diced 4 stalks celery, diced 4 cloves garlic, thinly sliced 2 cups chopped fresh tomato 1/2 cup vermouth 2 quarts chicken broth 1 tablespoon fresh thyme 2 cups roasted red peppers, julienned 1 roasted pasilla pepper | |
| 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. | |
Unrated | |
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