Michael Ruhlman’s Braised Chicken Thighs

Adapted from How to Braise by Michael Ruhlman

Michael Ruhlman is the author of over 20 cookbooks and has appeared on many television shows including Iron Chef America. It’s no surprise that we were excited to adapt his braised chicken thighs from How to Braise cookbook for Suvie. The chicken is cooked in red wine over several hours giving them a hearty, yet tender consistency. We’ve added potatoes to this dish ladling the thighs and sauce over them for a stew-like consistency.

Michael Ruhlman's Braised Chicken Thighs

Servings: 4
Time: 20 minutes
Difficulty: 2 hours and 20 minutes
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Ingredients

6 oz lardons or thick-cut bacon, diced
1 onion, diced
4 garlic cloves, minced
8 oz cremini mushrooms, sliced
4 bone-in, skin-on chicken thighs
1 cup dry red wine
1 cup chicken broth
2 bay leaves
1 lb new potatoes (1-1½” diameter)
2 tbsp butter, melted, optional
2 tsp cornstarch
2 tbsp parsley

Directions

1) In a large skillet, sauté the lardons over medium heat until they begin to release their oil. Add the onion, garlic, mushrooms, and 1/2 tsp salt and cook until the onions are soft, about 8 minutes, stirring occasionally.

2) Meanwhile, pat the chicken thighs dry and season liberally with kosher salt and pepper.

3) In a Suvie pan, combine the chicken thighs, mushroom mixture, red wine, bay leaves, and chicken broth. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook for 2 hours

Starch: 50 minutes

4) Place the potatoes in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid and place inside the Suvie starch cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Potatoes, Uncut, 45 minutes

5) Spoon excess fat from the chicken pan and reserve. Transfer chicken thighs to a serving platter and tent with foil.

6) Transfer a few spoonfuls of braising liquid to a small bowl and mix in 2 tsp cornstarch until smooth. Transfer cornstarch slurry and liquid from Suvie pan to a small saucepan. Bring to a boil over high heat, stirring constantly until thickened, about 1-2 minutes. Remove from heat and set aside.

7) Meanwhile, cut potatoes in half or quarters. Toss the potatoes with the reserved chicken fat or with the melted butter and a sprinkle of salt. Serve chicken thighs over potatoes and top with sauce. Garnish with parsley just before serving.