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Braised Chicken Thighs

A recipe by .

 
Braised Chicken Thighs
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $7.69 One serving costs about $7.69 One serving costs about $7.69

$7.69 per serving

1 people like this recipe

1 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

8 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:1%

Spoonacular Score: 1%

 

If you have around 1 hour to spend in the kitchen, Braised Chicken Thighs might be an amazing gluten free and dairy free recipe to try. This main course has 1020 calories, 53g of protein, and 8g of fat per serving. This recipe serves 8. For $7.69 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user popeye39. Similar recipes are Margarita-Braised Chicken Thighs, Crispy Braised Chicken Thighs, and Braised Chicken Thighs with Plums.

Ingredients

Servings:
4 pounds
4 pounds dry bone-in tofu skin
dry bone-in tofu skin
some
some kosher salt
kosher salt
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
8
8  green white dark scallions
green white dark scallions
4
4  dried arbol chiles
dried arbol chiles
1
1  ginger
ginger
1 cup
1 cup dry white wine
dry white wine
0.5 cup
0.5 cup low sodium soy sauce
low sodium soy sauce
3 Tbsps
3 Tbsps dark brown sugar
dark brown sugar
2 Tbsps
2 Tbsps sesame oil
sesame oil
2 cups
2 cups low sodium chicken broth
low sodium chicken broth
1
1  acorn squash
acorn squash
1 bunch
1 bunch mustard greens
mustard greens
2 Tbsps
2 Tbsps unseasoned rice vinegar
unseasoned rice vinegar
2 tsps
2 tsps sesame seeds
sesame seeds
some
some cooked white rice
cooked white rice
4 pounds dry bone-in tofu skin
4 pounds
dry bone-in tofu skin
some kosher salt
some
kosher salt
2 Tbsps vegetable oil
2 Tbsps
vegetable oil
8  green white dark scallions
8
green white dark scallions
4  dried arbol chiles
4
dried arbol chiles
1  ginger
1
ginger
1 cup dry white wine
1 cup
dry white wine
0.5 cup low sodium soy sauce
0.5 cup
low sodium soy sauce
3 Tbsps dark brown sugar
3 Tbsps
dark brown sugar
2 Tbsps sesame oil
2 Tbsps
sesame oil
2 cups low sodium chicken broth
2 cups
low sodium chicken broth
1  acorn squash
1
acorn squash
1 bunch mustard greens
1 bunch
mustard greens
2 Tbsps unseasoned rice vinegar
2 Tbsps
unseasoned rice vinegar
2 tsps sesame seeds
2 tsps
sesame seeds
some cooked white rice
some
cooked white rice

Equipment

dutch oven
dutch oven
dutch oven
dutch oven


Instructions

Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8–10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point). Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25–30 minutes. Transfer chicken to a plate. Add squash and remaining 1 cup broth to pot and push in squash so it’s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10–12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10–15 minutes. Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice. Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low. https://www.bonappetit.com/recipe/braised-chicken-thighs-with-squash-and-mustard-greens

Price Breakdown

Cost per Serving: $7.69
Ingredient
4 pounds dry bone-in tofu skin
2 tablespoons vegetable oil
8 green white dark scallions
4 dried arbol chiles
1 ginger
1 cup dry white wine
½ cups low sodium soy sauce
3 tablespoons dark brown sugar
2 tablespoons sesame oil
2 cups low sodium chicken broth
1 acorn squash
2 tablespoons unseasoned rice vinegar
2 teaspoons sesame seeds
some cooked white rice
Price
$51.92
$0.11
$0.63
$0.10
$0.04
$3.25
$1.30
$0.12
$0.67
$1.44
$0.95
$0.13
$0.15
$0.68
$61.50

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • get more health tips

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
1020 Calories
52g Protein
7g Total Fat
183g Carbs
20% Health Score
Limit These
Calories
1020
51%

Fat
7g
12%

  Saturated Fat
3g
22%

Carbohydrates
183g
61%

  Sugar
25g
29%

Cholesterol
0.0mg
0%

Sodium
750mg
33%

Alcohol
3g
17%

Get Enough Of These
Protein
52g
105%

Iron
13mg
73%

Fiber
15g
61%

Vitamin C
47mg
58%

Calcium
459mg
46%

Manganese
0.61mg
30%

Vitamin K
26µg
26%

Vitamin B6
0.22mg
11%

Vitamin B3
2mg
11%

Potassium
365mg
10%

Phosphorus
102mg
10%

Magnesium
40mg
10%

Selenium
6µg
10%

Copper
0.17mg
9%

Vitamin A
387IU
8%

Vitamin B1
0.11mg
7%

Vitamin B5
0.61mg
6%

Folate
22µg
6%

Zinc
0.7mg
5%

Vitamin B2
0.07mg
4%

Vitamin E
0.29mg
2%

covered percent of daily need

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