Imagine a dish that combines the rich, deep flavors of tender chicken, earthy porcini mushrooms, and sweet dried cherries in one mouthwatering masterpiece. This Braised Chicken Thighs recipe is not just a meal—it's a culinary journey that transforms ordinary ingredients into an extraordinary dining experience. Perfect for those cozy nights when you crave something truly special, this recipe will elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups potatoes, diced
- 1/2 cup dried porcini mushrooms
- 1/2 cup dried cherries
- 1 onion, chopped
- 2 cups chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Dice the potatoes into bite-sized pieces, chop the onion, and set aside. Rinse the dried porcini mushrooms under cold water to remove any grit, then soak them in warm water for about 20 minutes until they are rehydrated. Once rehydrated, remove the mushrooms from the water, squeezing out any excess liquid, and chop them coarsely. Reserve the soaking liquid for later use.
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs generously with salt and pepper on both sides. Once the oil is hot, add the chicken thighs to the pot, skin side down, and sear them for about 5-7 minutes until they are golden brown. Flip the thighs and sear the other side for an additional 5 minutes. Once browned, remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and cook for about 3-4 minutes until it becomes translucent. Stir occasionally to prevent sticking. Add the diced potatoes to the pot and cook for another 5 minutes, stirring frequently to ensure they are evenly coated with the oil and onion mixture.
- Next, add the chopped porcini mushrooms and dried cherries to the pot, stirring to combine. Pour in the chicken broth and the reserved soaking liquid from the porcini mushrooms, being careful to leave any sediment behind. Bring the mixture to a gentle simmer.
- Return the seared chicken thighs to the pot, nestling them into the mixture. Ensure that the chicken is partially submerged in the broth. Cover the pot with a lid and reduce the heat to low. Let it braise for about 30-35 minutes, or until the chicken is cooked through and tender, and the potatoes are fork-tender.
- Once the cooking time is complete, check for seasoning and adjust with more salt and pepper if necessary. If you prefer a thicker sauce, you can remove the chicken and potatoes and let the liquid simmer uncovered for an additional 5-10 minutes until it reduces to your desired consistency.
- To serve, place the braised chicken thighs on a plate with the potatoes and spoon the sauce over the top. Garnish with fresh herbs if desired, and enjoy your delicious Braised Chicken Thighs with Potatoes, Porcini, and Dried Cherries!
Tips
- Choose High-Quality Ingredients: Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- Proper Mushroom Preparation: When rehydrating dried porcini, strain the soaking liquid through a fine-mesh sieve to remove any grit, which can make your dish taste sandy.
- Searing Technique: Ensure your pan is hot before adding chicken to achieve a golden-brown crust that locks in flavor.
- Low and Slow Braising: Maintain a gentle simmer while braising to keep the chicken tender and prevent tough meat.
- Sauce Consistency: If the sauce is too thin, you can create a quick slurry with cornstarch and water to thicken it without losing flavor.
- Make Ahead Friendly: This dish actually tastes better the next day, so don't hesitate to prepare it in advance for even more developed flavors.
- Herb Garnish: A sprinkle of fresh thyme or parsley just before serving can brighten the entire dish and add a fresh element.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 115mg
