RECIPE: Gabriel Rucker’s Braised Chicken

FROM FINEX and Chef Gabriel Rucker

Famed Portland Chef Gabriel Rucker of Le Pigeon and Canard has been offering live cooking demos on his Instagram to keep us all entertained – and well fed – through the coronavirus quarantine. Check out his story highlights for a re-cap of this chicken recipe.

“This is a super fun chicken recipe and it has a ton of applications. I am using mushrooms and cream here because that is what sounds good right now but you can make it without the cream, if you like. I am also going to use cream sherry as cooking wine but feel free to substitute. The idea here is that you learn the technique of searing then braising.” – Gabriel Rucker

INGREDIENTS

  • 6 large bone in skin on chicken thighs
  • 1 onion sliced
  • 8 clove garlic sliced
  • 2 cups sliced mushrooms
  • 1 tsp black pepper
  • 2 Tbsp fresh thyme, 1 if dry
  • Pinch of red pepper flake
  • 1 cup red wine, sherry or marsala, prune juice if you want no booze
  • ¼ cup balsamic vinegar
  • 3 cups chicken stock
  • 2 Tbsp chicken bouillon
  • 1 cup cream
  • 3 Tbsp Dijon mustard
  • Chopped parsley

PREPARATION

  1. Preheat oven to 350 degrees
  2. Season chicken with salt, sear skin side down lightly in pan with a thin film of vegetable oil, about 3 minutes.
  3. Remove from the pan and add onion, garlic, thyme and spices.
  4. Sweat the vegetables for a minute then add wine and bring to a simmer to cook off the booze.
  5. Add stock and vinegar and return chicken to pan skin side up. Place in the oven for about 1 hour.
  6. Remove from oven and carefully remove the chicken, add cream and mustard and simmer for 5 minutes to make a nice creamy sauce, stir in parsley and return chicken to pan.

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