Recipe Review: Braised Chicken Thighs and Legs

My mom tried this recipe a few weeks ago and suggested we give it a try. Like her, I have a plethora of recipes bookmarked, copied, saved, earmarked and so on, which is where she found it (bookmarked after seeing it on the Today Show).

We’ve been into planning menus lately, which is great because you have the ingredients you need on-hand instead of wondering what you’ll make with the ingredients you have. This happened to be down for tonight, which worked out well since I didn’t have work today and could actually get in the kitchen. Don’t worry, I’m sure this “planning our meals ahead” will end some time soon and we’ll be back to throwing dishes together in no time.

The recipe for Braised Chicken Thighs and Legs with Tomato comes from Alex Guarnaschelli, who we really enjoy especially on Food Network’s “Best Thing I Ate” series. I halved the recipe and used three legs and three thighs. We didn’t have canola oil on hand, so I used our standby of peanut oil instead.

The verdict? The chicken was very tender and juicy and the sauce was delicious – just enough heat from the red pepper flakes and the cinnamon stick and cumin seeds added some great dimension to the sauce. A definite recipe keeper.

I served it with roasted parsnips, carrots, garlic cloves and fennel.

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About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.