Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 1/4 cup of Liquamen (fish sauce)
- 1/4 cup of white wine
- 2 garlic cloves, minced
- 1 tablespoon of honey
- 1 tablespoon of olive oil
- 1 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of dried oregano
- 1/2 cup of chicken broth
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with a lid
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together the Liquamen, white wine, minced garlic, honey, olive oil, black pepper, salt, thyme, rosemary, and oregano.
3. Place the chicken thighs in the Dutch oven or heavy-bottomed pot.
4. Pour the Liquamen mixture over the chicken thighs, making sure they are well coated.
5. Add the chicken broth to the pot.
6. Cover the pot with a lid and place it in the preheated oven.
7. Bake for 45-50 minutes, or until the chicken is cooked through and tender.
8. Remove the pot from the oven and let it rest for 5 minutes.
9. Serve the chicken thighs with the braising liquid spooned over the top.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 28g
Carbohydrates: 5g
Fiber: 0g
Sugar: 4g
Sodium: 1500mg
Substitutions for ingredients:
- Liquamen can be substituted with soy sauce or Worcestershire sauce.
- White wine can be substituted with chicken broth or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Olive oil can be substituted with vegetable oil or coconut oil.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced onions and bell peppers to the pot before baking for a more flavorful dish.
- Use boneless, skinless chicken breasts instead of chicken thighs for a lighter version of the recipe.
- Add chopped fresh herbs, such as parsley or cilantro, to the braising liquid before baking for a fresh taste.
Tips and Tricks:
- Make sure to use a heavy-bottomed pot or Dutch oven to prevent burning.
- For a crispier skin, broil the chicken thighs for 2-3 minutes after baking.
- Serve with a side of roasted vegetables or a simple salad for a complete meal.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the chicken thighs on a platter with the braising liquid spooned over the top. Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a side of roasted vegetables or a simple salad.
Suggested Side Dishes:
- Roasted carrots and parsnips
- Steamed broccoli
- Mixed greens salad with a simple vinaigrette
Troubleshooting Advice:
- If the chicken is not cooked through after the recommended baking time, continue baking for an additional 5-10 minutes.
- If the braising liquid is too salty, dilute it with more chicken broth or water.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Liquamen was a popular condiment in ancient Rome, made from fermented fish sauce. It was used as a seasoning in many dishes, including braised meats.
Flavor Profiles:
Salty, savory, and slightly sweet.
Serving Suggestions:
Serve the chicken thighs with a side of roasted vegetables or a simple salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A