Cuisses de Poulet Français


ChickenThighs

Here’s an easy weekday meal that both smells and tastes delicious. It’s based on country French dishes that make use of economical cuts of meat and quick stovetop cooking, and it’s a simple supper solution for busy cooks. 

Cuisses de Poulet Français
Yield: 4 servings of two thighs each // 428 calories, 3 net carbs

8 large chicken thighs, skin on
Salt and pepper
1/2 large yellow onion, diced
4 cloves garlic, minced
12 ounces mushrooms (or any combination of your favorites), washed and diced
1/2 cup celery, diced
1/2 teaspoon thyme
1/4 teaspoon marjoram
1/3 cup dry white wine
A few tablespoons chopped chives, to garnish

Preheat oven to 150 degrees, or lowest “warm” setting.

Place chicken thighs skin-side down on a cutting board, and make a two-inch slice on each side of the bone. Season both sides with salt and pepper, and place skin-side down in a dry, cold cast iron skillet. 

Increase heat to high. After the chicken sizzles for about a minute, reduce heat to medium and wiggle the thighs to make sure they aren’t sticking to the pan. Cover and cook approximately 20 minutes, checking often to make sure skin isn’t getting too brown. If chicken is getting too brown too fast, reduce heat to low.

When the chicken is done (if wanted, check with a meat thermometer; 165 internal temp is safe), transfer the thighs to a sheet pan to keep warm in the oven while you prepare the sauce.

Pour off all but three tablespoons of chicken fat from the skillet. Add the onion, celery, garlic, and mushrooms, and herbs, and sauté over high heat until mushrooms begin to turn a little brown.

Season with salt and pepper, then pour in the wine, making sure to scrape up any brown bits from the bottom of the pan. Cook until sauce thickens.

To serve, spoon mushroom ragout onto plates. Place a chicken thigh on top, add more sauce, and sprinkle with chives. Nice side dishes:  Kibon Foods’ “Healthy Noodles” or rich mashed cauliflower.