Fall Off The Bone Roasted Chicken Thighs
(Source: Cristina Ferrare)
3 cups chicken stock (I
used 1 1/2 cups)
12 chicken thighs, washed and dried (I used 8 thighs)
1/3 cup Dijon mustard
1/4 cup fresh lemon juice
1/3 cup low-sodium soy sauce
2 tablespoons olive oil
2 tablespoons fines herbes (I used dried Italian herbs)
1 teaspoon fennel seeds (omitted)
Kosher salt
Cracked pepper
Preheat the oven to 350 degrees F. Place chicken thighs in a baking dish (I used a 9X13 inch baking dish). Combine
Dijon mustard, lemon juice, soy sauce, and olive oil, and pour over the
chicken. Turn the thighs to coat evenly. Sprinkle on the fines herbes and the
fennel seeds; then sprinkle on several pinches of kosher salt and plenty of
cracked pepper. Cover with aluminum foil, and roast for 45 minutes (I roasted for 30 minutes since I used 8
thighs). Remove the foil and baste. Add 2 cups of chicken stock (I added 1 1/2 cups. When I make this again, I’ll
only add 1 cup of chicken stock for 8 thighs) and stir to turn up any of
the bits that have formed at the bottom of the roasting pan. Baste again with a
bulb baster. Continue to roast for 60 minutes more (I roasted mine for 50 minutes), basting every 15 minutes (I basted mine every 10 minutes) to keep
the chicken supermoist. The thighs will turn a beautiful caramel color. If you
find that the bottom of the roasting pan is dry, add the rest of the chicken
stock. (I had a lot of the liquid in the pan, so didn't add any more chicken stock)
***Since I used 8 thighs, I did make some changes to the recipe. I italicized the changes that I made***
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