Braised lemon garlic chicken thighs with pumpkin and potato stew
ByronTalbott · ♥ 386 likes · 14.2K views · 9 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole chicken thighs
- 2 tbsp freshly torn rosemary
- 2 tbsp lemon zest
- 2 tbsp grated garlic
- 4 tbsp lemon juice
- 2 cup Cinderella pumpkin
- 2 cup new potatoes
- salt
- olive oil
In a large bowl, mix bone-in chicken thighs with torn rosemary, lemon zest, grated garlic, a generous pinch of salt, lemon juice and olive oil.
Seasoning the chicken thighs
Sear the thighs on medium, six to seven minutes per side, without overcrowding the pan, until golden brown; transfer to a tray.
- quartered onions
- water
Add quartered onions to the pot, place the chicken on top, add a few cups of water, cover and braise about one hour.
Cut a section of Cinderella pumpkin, remove pulp and seeds, peel and cut into large chunks.
Remove the chicken and crisp the skin under a broiler set to low.
Crisping the chicken and stewing the vegetables
- dried and frozen red and green chilies
Add new potatoes, pumpkin and dried chilies to the pot, cover and cook another 15 minutes until tender; remove the chilies before serving.
- salt
- sliced rosemary, thyme and chives
Plate spoonfuls of the pumpkin and potato stew with ladles of jus, the crispy chicken, sliced rosemary, thyme and chives, and a last spoonful of jus.
Plating the chicken