I'd brown them in a deep pan, then make a sort of casserole out of them. I'd probably add a chopped onion, a couple of cloves of minced garlic, a can of tomatoes, some chicken stock, some wine (red or white, I would use either), some chopped mushrooms, some herbs if you've got them (parsley, thyme, oregano, that sort of thing) then simmer on the stovetop for about 30 minutes and call it a sort of chicken chasseur.
I have a bunch of other things I do that start the same way. Like, I could add green olives and preserved lemons and make a moroccan stew. Basically I just like bone-in chicken thighs in stew/casserole dishes.
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timeasmymeasure
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Date: 2010-05-16 07:27 pm (UTC)I have a bunch of other things I do that start the same way. Like, I could add green olives and preserved lemons and make a moroccan stew. Basically I just like bone-in chicken thighs in stew/casserole dishes.