Chicken Thigh Fricassee
- Level: Easy
- Yield: 4 servings
- Total: 2 hr
- Active: 45 min
Ingredients
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
Directions
- 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.