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Braised Chicken Thighs - from Linton Hopkins
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Cuisine: Main Dish One-pot dish
Dinner Dare with Linton Hopkins
Linton Hopkins is a busy guy. When he’s not cooking classy dinners at his Restaurant Eugene, he’s next door grinding meat for the juicy burgers at Holeman & Finch Public House. And he recently unveiled the H&F Bread Company, loaded with breads, sandwiches, pastries and other to-go goodies. He’s earned the title of Iron Chef Atlanta (beating out Anne Quatrano, Gerry Klaskala and Kevin Rathbun, no less) and has been recognized as one of the area’s top supporters of farm-fresh, local ingredients.
We cornered Hopkins in the kitchen of Restaurant Eugene and dared him to do dinner in 30 minutes. His solution was to do just what he does at home: Create a quick, simple meal that’s easy to prepare but big on flavor. Using just a handful of ingredients and basic cooking techniques, he whipped up an organic salad and a one-pot dish of braised chicken thighs in 30 minutes.
“I love one-pot cooking,” he said. “It’s what I do at home with my wife and two kids. Some of the things you see on these TV shows say they’re one-pot but what you don’t see are the six dirty ones they had taken away.” -- H.M. Cauley, for Evening Edge
For more recipes from celebrity chefs, go to www.eveningedge.com/dinnerdare
Hands on time: 10 minutes Total time: 30 minutes Serves: 4
Ingredients:
-
8 chicken thighs, skin on
2 tablespoons peanut oil
8 cipollini onions, peeled and quartered
1 (12-ounce) can San Marzano whole tomatoes, chopped and juice reserved
1 pinch saffron
1 cup dry white wine
2 bay leaves
1 teaspoon salt
Fresh ground pepper and salt to season
Instructions:
Preheat oven to 375 degrees. Season thighs with salt and black pepper. Heat large iron skillet to medium high heat, add oil, add chicken thighs, skin side down. Be careful not to crowd pan.
Sauté until golden brown on skin side and remove. Drain off the excess oil, leaving just a few drippings. Add onions to pan and cook for 2 minutes until a little colored. Add tomatoes and juice, saffron, white wine and bay leaves. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer for 5 minutes. Nestle thighs skin side up on the tomatoes mixture and place pan in oven for 15 minutes. Serve over rice (optional).
Sauté until golden brown on skin side and remove. Drain off the excess oil, leaving just a few drippings. Add onions to pan and cook for 2 minutes until a little colored. Add tomatoes and juice, saffron, white wine and bay leaves. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer for 5 minutes. Nestle thighs skin side up on the tomatoes mixture and place pan in oven for 15 minutes. Serve over rice (optional).
Notes:
To make the meal, serve with Arugula with Shaved Radish, Olive Oil, Balsamic Vinegar and Parmigiano Cheese (see separate recipe listing).
Nutrition:
Per serving: 253 calories (percent of calories from fat, 25), 31 grams protein, 17 grams carbohydrates, 3 grams fiber, 7 grams fat (1 gram saturated), 77 milligrams cholesterol, 470 milligrams sodium.
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