This dish used to use an old rooster that couldn’t rooster anymore. They’d marinate and braise it in wine to tenderize the old grizzled beast. I’m not using an old rooster though, so I can get right to braising my chicken thighs.
*STOCK*
I made this incredible stock on Patreon as the extra episode you get every month at the Duck Egg level of membership
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Here’s what I did:
Bacon on low to render some fat
Chicken thighs with some flour (you can also ((either/or)) whisk some flour in the fat before wine)
Tiny mushrooms
Tiny onions
2 diced shallots
About a cup of wine (240 ml)
Enough chicken stock or other liquid to almost cover the chicken
Enameled Cast Iron Braising Pan 5qt
Wooden Cutting Board
Zwilling Pro 10″ Chef Knife
Sauce Pan 2.5 quarts
French Whisk
Locking metal tongs
mixing bowl set with lids
Wooden Utensil Set
Outro music by Eric Rutledge
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