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Braised Chicken Thighs with Roasted Broccolini and Feta Recipe

Name: Braised Chicken Thighs with Roasted Broccolini and Feta Recipe
Total time: 40-50 MINUTES
Yield: 4
Ingredients: 5 tbsp Olive Oil; 8 ea Chicken Thighs, bone-in, skin-on; 1 ea Salt and Pepper; 2 ea Lemons; 1 sm Garlic, head; 1 tsp Red Pepper, Crushed; 1 tsp Litehouse® Freeze Dried Oregano; 1 cup Dry White Wine; 1 tbsp Litehouse® Freeze Dried Parsley; 3 bunch Broccolini; 4 oz Litehouse® Simply Artisan Feta Cheese Crumbles

April 20, 2015 April Preisler

40-50 MINUTES

Serves: 4

Sizzling meal of Braised Chicken Thighs with Roasted Broccolini and Feta

Being that I’m a food blogger, I’m sure you can only imagine what my kitchen looks like. It’s filled with gadgets and gizmos from floor to ceiling. And while I have a lot of different kitchen ‘toys’, I also have a handful of kitchen gadgets that I cannot live without. My Dutch oven is one of them.

I purchased my Dutch oven just a few months ago and it’s something that I do not regret.

If you are considering purchasing a Dutch oven, I’m here today to give you four good reasons why your kitchen needs one.

1. It can go from stovetop to oven – This is perfect for when you want to sear the outside of meats before roasting them. You can lock in all of the flavor and juices of a meat and then cover and slip into your oven to complete the cooking process.

2. It’s the perfect pot for cooking stew – Because Dutch ovens are made of cast iron, they hold their heat very well. This allows you to cook stew for long periods of time at a steady temperature while breaking down tough cuts of meat.

3. You can bake bread in a Dutch oven – It’s true! Because of the heavy lid, the Dutch oven makes the perfect bread incubator.

4. A Dutch oven is perfect for braising – Sear, sauté, deglaze and braise. You’re going to end up with delicious meat.

If you’re about cooking good food, your kitchen definitely needs a Dutch oven. The dishes that you can make will be filled with flavor and the meats will turn out perfect and juicy. Just be sure that you use proper care when cleaning your Dutch oven to protect your investment. You don’t have to choose the most expensive one on the market but I do.

I used my Dutch oven to prepare this delicious Braised Chicken Thighs with Roasted Broccolini and Feta recipe. I started the chicken thighs by braising them in a white wine and lemon sauce. Searing the meat ahead of time gives the skin the perfect crispy outside and locks in the juices. I paired the chicken with roasted broccolini loaded with garlic and feta.

Have you ever used a Dutch oven?

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Braised Chicken Thighs with Roasted Broccolini and Feta Recipe

April 20, 2015 April Preisler

40-50 MINUTES

Serves: 4

Chicken thighs offer a juicy alternative to chicken breasts and braising them in a Dutch oven will lock in all of the flavor and juices.

Plate of Braised Chicken Thighs with Roasted Broccolini and Feta

Ingredients

5 tbspOlive Oil
8 eaChicken Thighs, bone-in, skin-on
1 eaSalt and Pepper
2 eaLemons
1 smGarlic, head
1 tspRed Pepper, Crushed
1 tspLitehouse® Freeze Dried Oregano
1 cupDry White Wine
1 tbspLitehouse® Freeze Dried Parsley
3 bunchBroccolini
4 ozLitehouse® Simply Artisan Feta Cheese Crumbles

Directions

Position a rack in the center of the oven and preheat to 450°F.Heat a large Dutch oven or deep skillet over medium-high heat. Add 2 tablespoons olive oil. Season the chicken with salt and pepper and cook, turning once, until browned. Transfer to a plate.Add in 1 of the lemons, sliced, half of the head of garlic, sliced, red chili flakes and oregano and stir 1 minute. Add in the wine and stir to scrape down the browned bits. Return the chicken to the pan. Partially cover and reduce the heat to medium-low. Simmer until the chicken is cooked through, 15-20 minutes.Add in the parsley and juice from the second lemon. While the chicken is cooking prepare the broccolini. Arrange the broccolini in a single layer on a baking sheet. Toss with 2 tablespoons of olive oil and remaining garlic, sliced. Season with salt and pepper and roast until the tips of the florets are browned and crisp, 15-20 minutes.Divide the chicken among 4 plates and serve with lemon slices and pan juices. Serve the broccolini topped with the feta cheese.