This is a place for me to track recipes we try. Sometimes we like the recipe, sometimes we do not, and sometimes only one or two members of our family like the recipe. I try to cook from scratch and we try to avoid processed foods. As such some of the recipes I post can sometimes be a little time consuming. I also try to buy and cook with locally grown organic products. I am willing to pay a little more to achieve this goal. If I can't find local organic I buy locally produced foods and then organic foods from elsewhere. I'm a big supporter of the "eat local" idea. I do belong to 2 different CSA's here in Utah, I buy from Crossroads Urban Center's food co-op, and I am a frequent shopper at local farmer's markets.
If your looking for a simple baked chicken dish for busy nights look no further. This chicken dish was simple to make with little hands on time and tasted liked you spent hours cooking it. Don't be tempted to use boneless skinless chicken on this dish as, trust me, you need the skin and bones. I did not have fresh thyme on hand so I use fresh parsley, which was fine by me as I'm not a huge fan of thyme. The sauce you make at the end puts the finishing touch on a simple and easy to make dinner. Much better than a frozen dinner or even take out.
Cook's Country March 2011
1 cup low sodium chicken broth
1 1/2 teaspoons corn starch
1 cup white wine (I used chicken broth the first time and white wine the second, I much prefer it with the wine but it tastes fine with extra chicken broth)
4 garlic cloves, peeled and smashed
2 teaspoons minced fresh thyme (I used parsley)
3 pounds bone in skin on chicken pieces
salt and pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter
Adjust oven rack to middle position and heat oven to 450 degrees. Whisk 2 tablespoons broth and corn starch in small bowl until no lumps remain; reserve. Combine remaining broth, wine, garlic, and thyme in large measuring cup.
Pat chicken dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large oven safe skillet over medium high heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 10 minutes. Flip and cook until lightly browned on second side, about 2 minutes.
Slowly pour broth mixture into skillet and bring to a boil. Transfer skillet to oven and roast until white meat registers 160 degrees and dark meat registers 175 degrees, 12 to 18 minutes. Transfer chicken to platter and tent with aluminum foil. Discard garlic.
Pour pan juices into liquid measuring cup; skim and discard fat. Return 1 1/2 cups defatted pan juices to now empty skillet and bring to a boil over medium high heat. Reduce heat to medium low and simmer until sauce is reduced to 1 cup, 5 to 7 minutes. Add reserved cornstarch mixture and simmer until slightly thickened, about 2 minutes. Off heat, whisk in butter. Season with salt and pepper. Serve, passing sauce at table.